Did you guys try my Edamame and Spinach Risotto from Monday? If not, pop over and make up a batch and then come back. It was delicious, but seeing as my husband was away, we had soooo much leftover and I was forced into making some leftover risotto cheesy rice balls (arancini for those in the know), oh darn.
I have long been a lover of arancini, but I hate deep-frying foods. Not even just because of the health factors, I just really hate waste, and I feel like too much oil is wasted when foods are deep fried. So I decided to make arancini different from what I have had it before – I baked it. And guess what, it tastes better. They turned out just as crunchy and delicious, and the cheese was just as melty. I will definitely be baking my leftover risotto cheesy rice balls from now on.
They are great for meal prepping as well. If you find you have too many, just pop them in the freezer after coating in bread crumbs. Take them out and allow them to thaw when you are ready to indulge, pop in the oven and you are ready to go.
I served mine as a main dish, with a side of salad, but if you are looking for a great appetizer or snack, then serve up with some marinara or thickened homemade heirloom tomato sauce and you are good to go.
Have you tried these leftover risotto cheesy rice balls? What did you think? Baking them tastes just as great right? I would love to hear from you – be sure to leave a comment, like on Facebook, or pin to Pinterest for another time. Happy eating.
- 2 cups leftover risotto try this one
- 100 g mozzarella cut into 1cm cubes
- 1 cup home-made wholewheat breadcrumbs or panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp smoked paprika
- tsp ½ sea salt
- pinch black pepper
- 1/2 cup whole wheat flour
- 2 eggs beaten
Preheat to oven to 425F and line a baking sheet with parchment paper
Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper
Set up a little 'dipping station', consisting of one shallow bowl of whole wheat flour, one of the beaten eggs and one of the breadcrumb mixture
Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto
Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls
Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside
Serve with some marinara and enjoy