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Leftover Risotto Cheesy Rice Balls (Arancini) served on a square of parchment paper and torn in half to show the stretchy cheese coming out
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3.94 from 72 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 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: 105kcal | Carbohydrates: 17.8g | Protein: 4g | Fat: 1.8g | Saturated Fat: 0.6g | Cholesterol: 29mg | Sodium: 142mg | Fiber: 0.9g | Sugar: 0.6g