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Baked Arancini

Baked Arancini: Crispy Risotto Balls Everyone Will Love

Baked Arancini are delightful risotto balls that turn leftover risotto into a crispy yet creamy snack that's loved by kids and adults alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 balls
Course: Appetizers
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Arancini
  • 1 cup Cooked and Chilled Risotto Use Arborio rice for authentic texture.
  • 2 Eggs, beaten Can substitute with a flax egg for a vegan option.
  • 35 g Flour Provides structure.
  • 80 g Panko Breadcrumbs Use panko for a crispy texture.
Optional Seasonings
  • Salt and Pepper To taste
  • Chopped Fresh Herbs Basil or parsley for freshness.

Equipment

  • Baking Tray
  • oven
  • shallow dish

Method
 

Step-by-Step Instructions for Baked Arancini
  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
  2. Spread panko breadcrumbs on a baking tray, lightly spray with olive oil, bake for 5-10 minutes until golden brown.
  3. Take 1½ tablespoons of chilled risotto and roll it into balls, placing them on a separate tray.
  4. Roll risotto balls in flour, dip in beaten eggs, then roll in toasted panko breadcrumbs.
  5. Place coated balls on the prepared tray, spray tops with olive oil, and bake for about 20 minutes until golden brown.
  6. Let cool for a few minutes before serving. Enjoy warm with a dipping sauce if desired.

Nutrition

Serving: 2ballsCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 220mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For a crispier texture, ensure the risotto is fully chilled before shaping, and space the balls well on the baking tray to prevent sticking during cooking.

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