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!
Servings: 12 balls
Calories: 105kcal
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
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.
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