Easy Arancini
Make crispy golden arancini at home with this easy baked recipe. Vegetarian Sicilian rice balls filled with melted mozzarella.
Ingredients
- 2 cups arborio rice
- 5 cups vegetable broth
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup frozen garden peas
- 8 ounces fresh mozzarella, cut into small cubes
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon saffron threads, steeped in 1/4 cup warm water
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 3 tablespoons grated Parmigiano-Reggiano for coating
- 2 tablespoons avocado oil for baking spray
Instructions
- 1
Heat vegetable broth in a separate pot over medium heat and maintain at a gentle simmer throughout the cooking process.
- 2
Warm olive oil in a large, heavy-bottomed pot over medium-high heat and add the diced onion, stirring occasionally until softened and translucent, about 4 minutes.
- 3
Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant.
- 4
Pour the arborio rice into the pot and stir continuously for 2 minutes, coating each grain with the oil and toasting slightly to release its nutty flavor.
- 5
Begin adding the warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more, continuing this process for about 18-20 minutes until the rice is creamy and tender with a slight bite.
- 6
Stir the steeped saffron with its liquid into the rice during the final few minutes of cooking.
- 7
Remove the pot from heat and fold in the butter, Parmigiano-Reggiano cheese, frozen peas, oregano, salt, and black pepper until well combined.
- 8
Spread the risotto on a large baking sheet to cool completely at room temperature for about 30 minutes, stirring occasionally to speed cooling.
- 9
Once cooled, wet your hands slightly to prevent sticking and scoop about 2 tablespoons of risotto into your palm.
- 10
Press a small mozzarella cube into the center of each risotto portion, then gently shape the rice around it into a ball, ensuring the cheese is completely enclosed.
- 11
Combine the panko breadcrumbs with 3 tablespoons of Parmigiano-Reggiano in a shallow bowl.
- 12
Place the beaten eggs in another shallow bowl and dip each rice ball into the egg mixture, then roll in the breadcrumb mixture, pressing gently so the coating adheres.
- 13
Arrange the coated arancini on a parchment-lined baking sheet, spacing them about 2 inches apart.
- 14
Spray each arancini lightly with avocado oil on all sides for even browning.
- 15
Bake in a preheated 400°F oven for 20-25 minutes until the exterior is golden brown and crispy, turning halfway through for even cooking.
- 16
Allow the arancini to cool for 3-4 minutes on the baking sheet before serving warm with marinara sauce or fresh lemon wedges.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Arborio rice | Brown arborio or farro | Increases fiber content and provides a more complex, nutty flavor while supporting blood sugar stability |
| Whole mozzarella filling | Part mozzarella, part roasted vegetables (sun-dried tomatoes, spinach, mushrooms) | Adds nutrients, antioxidants, and reduces saturated fat while increasing gut-healthy fiber |
| Deep frying in vegetable oil | Baking with avocado oil spray | Significantly reduces calories and total fat while maintaining crispy texture; avocado oil has higher smoke point and anti-inflammatory properties |
| Parmigiano-Reggiano exclusively | Mix of Parmigiano-Reggiano with aged pecorino Romano | Pecorino adds complexity and authentic Sicilian character while reducing overall sodium slightly through better flavor intensity |
| White vegetable broth | Mushroom or roasted vegetable broth | Adds umami depth and anti-inflammatory compounds while supporting gut health through added nutrients |
| Panko breadcrumbs | Panko mixed with ground almonds or walnuts | Introduces healthy fats, fiber, and protein while providing anti-inflammatory benefits and better blood sugar response |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 480 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 85mg |
| Sodium | 820mg |
| Carbohydrates | 64g |
| Fiber | 5g |
| Sugar | 2g |
| Protein | 19g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
