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Baked Leftover Risotto Cheesy Rice Balls (Arancini)

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I have long been a lover of arancini, but I hate deep-frying foods. Not 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 some cheesy rice balls, otherwise known as arancini, different from the way I have had it before – I baked it. And guess what, it tastes even better.

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Baked Leftover Risotto Cheesy Rice Balls (Arancini)

Leftover Risotto Cheesy Rice Balls (Arancini)

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 even better.

What Makes Baked Cheesy Rice Balls Better?

Leftover Risotto Cheesy Rice Balls (Arancini)

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 cooking and cooling.

Take them out and allow them to thaw when you are ready to indulge, pop in the oven and you are good 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 homemade heirloom tomato sauce and you are good to go.

homemade tomato sauce to be served with the baked cheesy rice balls

Can Cheesy Rice Balls Be Frozen and Reheated?

Absolutely.

To freeze and reheat simply:

  • make the arancini up and bake them
  • allow to cool completely before popping onto a flat plate or tray and popping into the freezer until completely frozen
  • once frozen, transfer to a ziploc bag (remembering to push out most of the air)
  • to reheat: remove from the freezer and allow to thaw. pop in the microwave or reheat in the oven at 350F (180C)
Leftover Risotto Cheesy Rice Balls (Arancini)

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.

If you need some risotto recipes to get you started with the leftovers, I have quite a few:

Leftover Risotto Cheesy Rice Balls (Arancini)
Print Recipe
3.87 from 43 votes

Baked Leftover Risotto Cheesy Rice Balls (Arancini)

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Dish
Cuisine: Italian
Servings: 12 balls
Calories: 105kcal

Ingredients

  • 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

Instructions

  • 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’. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with 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. To freeze see notes below.

Notes

To freeze and reheat:
  • make the arancini up and bake them
  • allow to cool completely before popping onto a flat plate or tray and popping into the freezer until completely frozen
  • once frozen, transfer to a ziploc bag (remembering to push out most of the air)
  • to reheat: remove from the freezer and allow to thaw. pop in the microwave or reheat in the oven at 350F (180C)

Nutrition

Calories: 105kcal | Carbohydrates: 17.8g | Protein: 4g | Fat: 1.8g | Saturated Fat: 0.6g | Cholesterol: 29mg | Sodium: 142mg | Fiber: 0.9g | Sugar: 0.6g

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Comments

  1. Jade says

    This looks great as I was just looking for what to do with leftover risotto since it doesn’t freeze well. How would you freeze these balls and how do you bake them post freezing? (Minutes/time)? Do you wrap them in foil or parchment then foil or a Tupperware? Exact guidance on how to freeze then bake would be great. Also how long do they last in freezer? Thanks!

    Reply

    • Donna says

      Hi Jade, thanks for popping in and reminding me I really need to update this post!! So to freeze I usually just make up the balls as directed, bake them and allow them to cool completely. I then pop them on a flat plate or a tray and pop them into the freezer until frozen solid. Once solid I then move them to a ziploc bag, making sure to squeeze out all the air (freezing them on the tray first prevents them sticking together). They will last in the freezer for about 3 months. To reheat simply thaw and reheat in the microwave or in the oven at 350F (180C)

      Reply

      • Gio says

        haha – I had to read it over a few times as well . “…wheat flour, one of the beaten eggs, ….” It sounds like you only use 1 egg, and can be a little confusing but I understood you meant 1 bowl after reading it over a few times.

        Reply

        • Donna says

          Haha, different strokes, huh!! It made complete sense to me, but now I see where it could have gotten confusing. I have updated it so hopefully it makes better sense now 🙂

          Reply

  3. Tommy Paley says

    Excellent recipe! Added in some fresh basil to the risotto and served over some homemade tomato sauce. The whole family devoured them.

    Reply

  6. Kristi Wiseman says

    Just curious, what if you didn’t add the cheese? A. I’m out and B. Sounds like a bunch of extra fat and calories (although I know if would increase the yummy factor exponentially.)

    Reply

    • Donna1 says

      You can definitely leave out the cheese! I actually usually just stuff them with some chopped tomatoes and/or some chopped mushrooms and they are delicious (you can also just do rice with no stuffing). Completely different, as you don’t have the whole melty cheese thing going on, but they still work 🙂

      Reply

  8. Meghan says

    Hello! what does the oven have to be preheated to. It just says “preheat oven”
    thanks in advance, making these tonight 🙂

    Reply

  12. Amy Jones says

    This is the most amazing idea I’ve heard in a while. I’m an absolute fan of the rissotto and this presentation is my favorite one! Thanks for sharing this I’ll do it today

    Reply

  14. Heather says

    What a great idea! I haven’t ever made risotto, but I make rice a lot and could probably substitute it. I think that this would be an awesome side dish my kids would devour.

    Reply

    • Donna1 says

      You may need to add an egg into your rice mixture to make it sticky enough to form into balls, but other than that I cant see any reason why it wouldn’t work! My kids loved these, there is no hesitation when it comes to dinner if there are on the menu 🙂

      Reply

  15. Debra says

    This is absolutely amazing! We are huge risotto fans in our house and I never thought of using the leftovers like this! Love!

    Reply

  17. Mimi says

    I’ve never had risotto before! This looks delicious! I think this is something even my boys would eat. I definitely know my husband would love it. We’ll have to try it this weekend.

    Reply

  24. Ana De- Jesus says

    This is the first arancini recipe I have seen that I actually like as most of them use veg I don’t like i.e. mushrooms/courgettes ect whereas yours sounds amazing. With fresh homemade chilli salsa these would be awesome!

    Reply

    • Donna1 says

      Oh thank you Ana! I am actually a huge fan of mushrooms, but I really like my arancini to be fairly simple, as they taste amazing without much in the way of additions! The chilli salsa sounds like an addition I would like 🙂

      Reply

  30. Megan McCoig says

    I must say these look incredible. I would definetely love these, anything with cheese is a winner in my books. Perfect recipe 🙂

    Reply

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