Heart-Healthy Fried Risotto Balls (Arancini)

Transform comfort food into a guilt-free indulgence with these Heart-Healthy Fried Risotto Balls (Arancini)! This lighter twist on a classic Italian favorite is made with wholesome brown rice risotto, savory Parmesan, and a gooey mozzarella center, all coated in crispy whole wheat breadcrumbs. Instead of deep frying, these arancini are baked to golden perfection, making them lower in fat and perfect for a nutritious treat. Packed with baby spinach and seasoned with garlic and oregano, these bite-sized delights are bursting with flavor and nutrients. Serve them warm as an appetizer or pair with a fresh salad for a complete, heart-smart meal. Perfect for family dinners or entertaining, this recipe combines indulgence and health like never before!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups brown rice risotto
• 3 cups low-sodium vegetable broth
• 1 cup baby spinach
• 0.5 cup Parmesan cheese
• 0.25 cup mozzarella cheese, part-skim, cubed
• 1 egg
• 1 cup whole wheat breadcrumbs
• 0 olive oil spray
• 0.5 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper

Directions

Step 1

In a saucepan, heat a splash of vegetable broth over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

Step 2

Add the brown rice and toast slightly, stirring often, for 2 minutes. Gradually add the remaining broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.

Step 3

In the last few minutes of cooking, stir in the baby spinach until wilted and add the Parmesan cheese and oregano. Allow the risotto to cool to room temperature.

Step 4

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 5

Once the risotto is cool, mix in the beaten egg to bind it together.

Step 6

Take a tablespoon of the risotto mix and flatten it in your palm. Place a cube of mozzarella in the center, then cover with more risotto to form a ball.

Step 7

Roll each ball in the whole wheat breadcrumbs to coat all sides.

Step 8

Place the balls onto the lined baking sheet and lightly spray with olive oil.

Step 9

Bake for 20-25 minutes, turning halfway through, until golden and crispy.

Step 10

Allow the arancini to cool slightly before serving. Enjoy your heart-healthy arancini alongside a fresh salad.

Nutrition Facts

Serving size	(1608.5g)

Amount per serving	% Daily Value*
Calories	1602.1

Total Fat 52.3g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 1.7g
Cholesterol 272.5mg	0%
Sodium 2821.6mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 18.3g
Protein 69.4g	0%

Vitamin D 60.8IU	0%
Calcium 1179.0mg	0%
Iron 13.0mg	0%
Potassium 1572.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 17.4%

Carbs: 53.2%