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    Home » All Recipes

    Author: Donna | Published: Feb 11, 2016 | Modified: Sep 17, 2021

    Baked Leftover Risotto Cheesy Rice Balls (Arancini)

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    mozzarelly cheese being pulled out of a baked cheesy rice ball

    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.

    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:

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

    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.
    3.94 from 72 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine Italian
    Servings 12 balls
    Calories 105 kcal

    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 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • ½ teaspoon smoked paprika
    • teaspoon ½ sea salt
    • pinch black pepper
    • ½ 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.

    Video

    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: 105kcalCarbohydrates: 17.8gProtein: 4gFat: 1.8gSaturated Fat: 0.6gCholesterol: 29mgSodium: 142mgFiber: 0.9gSugar: 0.6g
    Tried this recipe?Let us know how it was!
    « Creamy Edamame and Spinach Risotto (Pressure Cooker and Stove Top)
    Clean Eating Meal Plan: Winter #4 »
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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!

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    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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