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    Home » All Recipes

    Author: Donna | Published: Feb 11, 2016 |

    Baked Leftover Risotto Cheesy Rice Balls (Arancini)

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    mozzarelly cheese being pulled out of a baked cheesy rice ball

    If you LOVE arancini but hate deep-frying foods then you are going to want to try out these baked arancini. Cheesy rice balls dipped in egg and panko, sprayed with a little bit of oil, and baked to crispy perfection.

    Leftover Risotto Cheesy Rice Balls (Arancini)
    Jump to:
    • Baked Leftover Risotto Cheesy Rice Balls (Arancini)
    • What To Serve With Arancini Balls
    • How To Freeze and Reheat Arancini
    • Recipe

    Baked Leftover Risotto Cheesy Rice Balls (Arancini)

    Have you tried my edamame and spinach risotto yet?

    How about my asparagus and pea risotto?

    If not, then choose one, pop over and make a batch and then come back here and I will tell you the best way to use up any leftovers.

    I have long been a lover of arancini, Italian rice balls, cheesy rice balls, or whatever you happen to call them...

    But I hate deep-frying foods.

    Not just because of the health factors, and the cost, but mostly because it seems so wasteful to use all that oil and then have to throw it away.

    So I decided to make arancini a little bit differently from usual and baked it, and I don't reckon I will be going back to deep frying again!

    TIP: splurge and buy the panko bread crumbs, they get so much crispier in the oven!

    Leftover Risotto Cheesy Rice Balls (Arancini)

    What To Serve With Arancini Balls

    These little golden brown balls of crispy on the outside, and creamy on the inside perfection turned out just as crunchy and delicious as the deep-fried alternative, and the cheese inside was just as melty.

    I will definitely be baking my leftover risotto cheesy rice balls from now on!

    These are great for meal prepping as well.

    I always serve my arancini balls as a main meal, with a side of salad and some homemade passata, but you could also try serving it:

    • with homemade heirloom tomato sauce for dipping;
    • with a sprinkle of shaved parmesan cheese on top;
    • with a bolognese sauce;
    • with some green beans, why not try Maple Glazed Sauteed Green Beans and Carrots with Prosciutto and Walnuts for something a little bit fancy;
    • with a drizzle of balsamic glaze;
    • a radish salad to lighten things up;
    • a sprinkle of lemon zest.

    They are versatile little rice balls, and would also make great finger food when hosting.

    For best results, I would serve them with little skewers and a napkin if offered as finger food to make them easier to eat.

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

    How To Freeze and Reheat Arancini

    Arancini freeze well and can absolutely be reheated and come back to crispy perfection.

    This can be from the fridge or the freezer.

    In fact, these are great for batch cooking and freezing to have on hand for a busy night.

    If you find you have too many, just freeze them in a single layer before transferring them to a large Ziploc bag, freezer bag, or another freezer-friendly airtight container, and storing them for about 3 months.

    TIP: make sure they have cooled completely to room temperature before freezing.

    Take them out and allow them to thaw when you are ready to indulge.

    Simply pop them into the oven or the air fryer until they crisp up again, and are heated the whole way through, and you are good to go.

    I find about 10 minutes in the oven at 350F (180C) does the trick or about 6 minutes in the air fryer.

    To freeze and then reheat:

    • make the arancini up and bake them;
    • remove them from the oven and allow them to cool completely. Pop them onto a flat plate or a tray that fits into the freezer and place them into the freezer until completely frozen;
    • once frozen, transfer them to a Ziploc bag, push out most of the air, and seal them. We freeze them before transferring them to the bag to prevent them from sticking together and so you can remove only what you need from the freezer when the time comes;
    • When you want them, simply remove them from the freezer and allow them to thaw completely. I usually do this by placing them in the fridge overnight. Reheat them in the oven at 350F (180C) for about 10 minutes, or in the air fryer for about 6-8 minutes.

    They can also be reheated in the microwave, however, they will no longer be as crispy and can actually become quite soggy so I would not recommend it.

    Couldn't be easier.

    Leftover Risotto Cheesy Rice Balls (Arancini)

    Have you tried these delicious risotto balls?

    What did you think?

    Baking them tastes just as great right?

    And it is the best way to use up leftover rice!

    I would love to hear from you - be sure to leave a comment below the recipe card, or pin to Pinterest for another time.

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

    • Pressure Cooker Risotto: Asparagus and Pea Risotto in the Instant Pot;
    • Pumpkin Goat Cheese Risotto with Pomegranate;
    • Baked Brown Rice Risotto.

    Happy Eating

    Donna

    xx

    Recipe

    Leftover Risotto Cheesy Rice Balls (Arancini) served on a square of parchment paper and torn in half to show the stretchy cheese coming out

    Baked Leftover Risotto Cheesy Rice Balls (Arancini)

    If you LOVE arancini, but hate the idea of deep frying then this baked version is for you. Healthier for you and healthier for your wallet, they turn out crispy on the outside and creamy on the inside. Delicious!
    4.29 from 111 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine Italian
    Servings 12 balls
    Calories 105 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 2 cups leftover risotto cooled completely
    • 100 g mozzarella ball cut into 1cm cubes
    • 1 cup panko breadcrumbs
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • ½ teaspoon smoked paprika
    • ½ teaspoon sea salt
    • pinch black pepper
    • ½ cup whole wheat flour
    • 2 eggs beaten
    • cooking oil spray of choice
    Prevent your screen from going dark

    Instructions
     

    • Preheat to oven to 425F (220C) 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 and stirring until well combined.
      1 cup panko breadcrumbs, 1 teaspoon dried oregano, 1 teaspoon dried parsley, ½ teaspoon smoked paprika, ½ teaspoon sea salt, pinch black 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.
      2 eggs, ½ cup whole wheat flour
    • 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.
      2 cups leftover risotto, 100 g mozzarella ball
    • 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 with all of the rice balls.
    • Spray with a little olive oil or other cooking oil of choice, and bake for about 10-15 minutes. The arancini should be golden and crunchy on the outside, and the mozzarella cheese should be melted and gooey on the inside.
      cooking oil spray of choice
    • Serve with some marinara and a side salad.

    Video

    Notes

    Store
    Allow cooked arancini to cool completely before storing them in an airtight container in the fridge for up to 3 days.
    To freeze and reheat:
    • make the arancini up and bake them;
    • allow them to cool completely before popping them onto a flat plate or tray and popping them into the freezer until completely frozen;
    • once frozen, transfer to a Ziploc bag (remember to push out most of the air);
    • to reheat: remove from the freezer and allow to thaw. Reheat in the oven at 350F (180C) or in the air fryer. They can also be microwaved, however, they will not be as crunchy on the outside.
    Meal Prep
    These can be made ahead of time and stored in the fridge for up to 3 days, or in the freezer for up to 3 months.
    Simply reheat in the oven or air fryer until crispy and heated through.

    Nutrition

    Calories: 105kcalCarbohydrates: 17.8gProtein: 4gFat: 1.8gSaturated Fat: 0.6gCholesterol: 29mgSodium: 142mgFiber: 0.9gSugar: 0.6g
    Tried this recipe?Leave a comment HERE and let us know how it was!
    « Creamy Edamame and Spinach Risotto (Pressure Cooker and Stove Top)
    Baked Turkey Meatballs with Ricotta »
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    Reader Interactions

    Comments

    1. Amy Jones says

      February 14, 2016 at 8:46 am

      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
      • Donna1 says

        February 15, 2016 at 10:28 am

        Oh I hope you loved it Amy!

        Reply
    2. Pam @ Hodge Podge Moments says

      February 13, 2016 at 10:55 pm

      These look SO good. They'd definitely make an excellent appetizer or side dish. I tend to love anything with cheese as a major ingredient!

      Reply
      • Donna1 says

        February 15, 2016 at 10:29 am

        Oh me too, cheese is my biggest weakness! Actually if it wasn't for cheese, I could totally go vegan 🙂

        Reply
    3. Heather says

      February 13, 2016 at 11:44 am

      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

        February 15, 2016 at 10:33 am

        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
    4. Debra says

      February 13, 2016 at 7:46 am

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

      Reply
      • Donna1 says

        February 15, 2016 at 10:33 am

        Thanks Debra!

        Reply
    5. laura londergan says

      February 12, 2016 at 10:38 pm

      I I am loving this idea! This recipe looks like something that I would totally love to make - gonna have to give them a try 😉

      Reply
      • Donna1 says

        February 13, 2016 at 6:51 am

        Thanks Laura! And they are super quick and easy if you already have the leftover risotto on hand, which is a big bonus!

        Reply
    6. Mimi says

      February 12, 2016 at 7:56 pm

      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
      • Donna1 says

        February 13, 2016 at 6:52 am

        Oh my goodness, I cant believe you haven't had risotto! You are missing out lady 🙂 If it's done right, it is so so good

        Reply
    7. Marissa says

      February 12, 2016 at 4:16 pm

      These look fantastic, Donna! Definitely on my 'to make pronto' list!

      Reply
      • Donna1 says

        February 13, 2016 at 6:53 am

        Oh thanks Marissa 🙂 They don't last long around here at all!

        Reply
    8. Susannah says

      February 12, 2016 at 3:57 pm

      Oh my goodness, this sounds so good! I think I'm going to have to try the original recipe and this one for the leftovers! <3

      Reply
      • Donna1 says

        February 13, 2016 at 6:53 am

        Yay 🙂 Let me know how you go!

        Reply
    9. London @ Gluten Free with L.B. says

      February 12, 2016 at 2:39 pm

      I love this idea! There are so many times when we have leftover rice or risotto. Next time I know what to do with it 🙂

      Reply
      • Donna1 says

        February 12, 2016 at 2:53 pm

        Oh I know, and risotto just doesn't do very well in the freezer! Hope you give them a go 🙂

        Reply
    10. Ellen says

      February 12, 2016 at 12:35 pm

      I love finding new ways to integrate leftovers with a new dish. These look delicious!

      Reply
      • Donna1 says

        February 12, 2016 at 2:55 pm

        Thanks Ellen! Yes, I am on a mission to cut back on waste, so this is a great way to make a whole new meal from something you are sick of eating 🙂

        Reply
    11. Stacey says

      February 12, 2016 at 11:00 am

      This looks amazing! We love risotto and this would be such a fun way to serve it as an appetizer.

      Reply
      • Donna1 says

        February 12, 2016 at 2:56 pm

        Thanks Stacey, it's definitely a 'fancy' way to serve up your leftovers 🙂

        Reply
    12. Erin @ Thanks for Cookin'! says

      February 12, 2016 at 9:12 am

      Oooh that's so smart to bake them! I'm not a fan of deep frying foods either! I'll have to remember this one....

      Reply
      • Donna1 says

        February 12, 2016 at 2:57 pm

        Thanks Erin! I was actually very pleasantly surprised with how well they turned out when baked!

        Reply
    13. Ana De- Jesus says

      February 12, 2016 at 4:17 am

      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

        February 12, 2016 at 2:59 pm

        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
    14. Dogvills says

      February 12, 2016 at 2:32 am

      That looks so tasty. I love risotto, but I haven't had it this way. I need to try this.

      Reply
      • Donna1 says

        February 12, 2016 at 3:00 pm

        Hope you do 🙂

        Reply
    15. jill conyers says

      February 12, 2016 at 1:49 am

      This looks so good! I'm sure I can make gluten free breadcrumbs that would work well. Thanks.

      Reply
      • Donna1 says

        February 12, 2016 at 3:00 pm

        Oh definitely Jill! I actually make my own gluten free bread sometimes, and the breadcrumbs that come from the leftovers are always really good.

        Reply
    16. Amber NElson says

      February 11, 2016 at 7:25 pm

      I need to try these. Wow, I have never heard of these before. Yum!

      Reply
      • Donna1 says

        February 12, 2016 at 3:01 pm

        Oh if you haven't had arancini before, you need to rectify that 🙂 They are so good, and surprisingly filling!

        Reply
    17. Emily @ Love, Pasta and a Tool Belt says

      February 11, 2016 at 6:19 pm

      These look so delicious and like such a great appetizer recipe!

      Reply
      • Donna1 says

        February 12, 2016 at 3:01 pm

        Thanks Emily! They definitely make a great little appetiser for a party (and you can use leftovers - bonus)

        Reply
    18. Kim says

      February 11, 2016 at 6:12 pm

      Those look so yummy. It's a great appetizer! So cheesy!

      Reply
      • Donna1 says

        February 12, 2016 at 3:02 pm

        Thanks Kim 🙂 Definitely cheesy!

        Reply
    19. Megan McCoig says

      February 11, 2016 at 1:53 pm

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

      Reply
      • Donna1 says

        February 12, 2016 at 3:14 pm

        Oh thank you Megan! Big fan of cheese over here too 🙂

        Reply
    20. Robin Rue (@massholemommy) says

      February 11, 2016 at 11:33 am

      Those sound divine! I love this recipe so much. I can't wait to try it.

      Reply
      • Donna1 says

        February 12, 2016 at 3:14 pm

        Hope you love it!

        Reply
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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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