Heart-Healthy Risotto Balls (Arancini)

Transform your favorite Italian appetizer into a guilt-free treat with these Heart-Healthy Risotto Balls (Arancini). Made with nutrient-rich brown rice and low-sodium vegetable broth, these crispy baked bites are packed with flavor and wholesome ingredients like mozzarella, Parmesan, peas, and fresh parsley. Unlike traditional fried arancini, this version uses whole wheat breadcrumbs and a quick bake to achieve a satisfying crunch without extra oils. A hint of lemon zest elevates the flavor, making these risotto balls a lighter, vibrant choice for appetizers or snacks. Perfectly paired with marinara sauce, they're a delicious way to enjoy indulgence without compromising your health goals.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 3 cups Low-sodium vegetable broth
• 2 tablespoons Olive oil
• 1 small, finely chopped Onion
• 2 cloves, minced Garlic
• 1 cup Frozen peas
• 1 cup, shredded Low-fat mozzarella cheese
• 0.25 cup, grated Parmesan cheese
• 1 cup Whole wheat breadcrumbs
• 0.25 cup, chopped Fresh parsley
• 0.5 teaspoon Black pepper
• 1 large Egg
• 1 teaspoon Lemon zest
• 1 as needed Cooking spray

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a gentle simmer.

Step 2

In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Step 3

Add the brown rice to the skillet, stirring to coat the grains in oil, onion, and garlic for about 2 minutes.

Step 4

Begin adding the simmering broth to the skillet, one ladle at a time, allowing the rice to absorb the liquid before adding more. This should take 30 to 35 minutes in total.

Step 5

Once the rice is tender and creamy, stir in the frozen peas and cook for 2 more minutes. Remove from heat.

Step 6

Mix in the shredded mozzarella, grated Parmesan, chopped parsley, black pepper, and lemon zest. Stir well to combine.

Step 7

Allow the risotto to cool to room temperature and then refrigerate for at least 2 hours, or until firm.

Step 8

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly coat with cooking spray.

Step 9

Beat the egg in a small bowl. Place the whole wheat breadcrumbs in another bowl.

Step 10

Form the chilled risotto into 1.5-inch balls. Dip each ball into the beaten egg, allowing any excess to drip off, then roll in the breadcrumbs until well-coated.

Step 11

Place the coated risotto balls on the prepared baking sheet. Lightly spray the tops with cooking spray.

Step 12

Bake the risotto balls in the preheated oven for 20 minutes or until they are golden brown and firm to the touch.

Step 13

Serve warm as a heart-healthy appetizer or snack, accompanied by your favorite marinara sauce if desired.

Nutrition Facts

Serving size	(1575.4g)

Amount per serving	% Daily Value*
Calories	1662.8

Total Fat 69.6g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 4.6g
Cholesterol 307.8mg	0%
Sodium 2358.3mg	0%
Total Carbohydrate 174.7g	0%
Dietary Fiber 26.6g	0%
Total Sugars 22.4g
Protein 82.2g	0%

Vitamin D 53.8IU	0%
Calcium 1145.3mg	0%
Iron 12.0mg	0%
Potassium 1819.2mg	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: 37.9%

Protein: 19.9%

Carbs: 42.2%