Baked Arancini Recipe
Baked Arancini are irresistible, golden rice balls filled with gooey mozzarella and bursting with rich Italian flavors. Perfect for any occasion, these crispy delights offer a healthier twist since they are baked instead of fried. With their crunchy exterior and creamy center, they’re sure to impress your guests or elevate a cozy night in. Enjoy them with a side of marinara sauce for the ultimate comfort food experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 3 cups low-sodium vegetable broth
- 1 cup grated Parmesan cheese
- 1 cup diced fresh mozzarella cheese
- 2 large eggs
- 1 cup plain or seasoned breadcrumbs
- Marinara sauce for dipping
Instructions
- Cook Arborio rice in vegetable broth over medium heat until tender and creamy (about 20 minutes).
- Stir in grated Parmesan cheese until melted; let cool slightly.
- Scoop a golf ball-sized portion of risotto, press a cube of mozzarella into the center, and roll into a tight ball.
- Dip each ball in beaten eggs and coat with breadcrumbs.
- Preheat oven to 400°F (200°C). Arrange arancini on a baking sheet, spray lightly with cooking spray, and bake for 25-30 minutes until golden brown.
- Serve warm with marinara sauce for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
Keywords: - Chill leftover risotto for at least 30 minutes before shaping for better consistency. - Customize by adding ingredients like spinach or sun-dried tomatoes, or use different cheeses such as provolone. - Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F for 10-15 minutes.