Low Carb Risotto Balls (Arancini)

These Low Carb Risotto Balls (Arancini) are a deliciously crispy, guilt-free twist on the classic Italian favorite, perfect for anyone following a keto or low-carb lifestyle. Made with tender cauliflower rice, rich Parmesan, and gooey mozzarella cheese, each bite is packed with flavor while keeping carbs to a minimum. The golden almond flour coating adds a satisfying crunch, while a surprise mozzarella center creates a melty, indulgent core. Fried to perfection in coconut or avocado oil, these arancini are a show-stopping appetizer or snack that will impress any crowd. Serve them warm, paired with your favorite dipping sauce, for an irresistible low-carb treat.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 0.5 cup Parmesan cheese, grated
• 0.5 cup mozzarella cheese, shredded
• 2 large eggs
• 0.75 cup almond flour
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons chopped parsley
• 4 ounces mozzarella cheese, cubed
• 2 cups coconut or avocado oil

Directions

Step 1

Prepare the cauliflower rice by cutting the cauliflower into florets and processing in a food processor until it resembles rice grains.

Step 2

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3

Add the cauliflower rice to the pan and cook for 5-7 minutes, stirring frequently, until the cauliflower begins to soften.

Step 4

Pour in the chicken or vegetable broth and continue cooking the cauliflower rice until the liquid is absorbed and the rice is tender, about 5 more minutes.

Step 5

Remove the pan from heat and stir in the grated Parmesan cheese, shredded mozzarella cheese, salt, black pepper, and chopped parsley. Allow the mixture to cool slightly.

Step 6

Lightly beat the eggs in a small bowl and stir into the cooled cauliflower mixture until well combined.

Step 7

Shape the mixture into balls (about golf ball size), inserting a small cube of mozzarella into the center of each ball, enclosing the cheese completely.

Step 8

Roll the balls in almond flour until they are well-coated on all sides.

Step 9

Heat coconut or avocado oil in a deep pan or fryer to 350°F (175°C).

Step 10

Fry the risotto balls in batches, turning occasionally, for about 3-5 minutes, or until they are golden brown and crispy on all sides.

Step 11

Remove the cooked arancini from the oil and drain on a paper towel-lined plate.

Step 12

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1741.1g)

Amount per serving	% Daily Value*
Calories	5767.2

Total Fat 598.7g	0%
Saturated Fat 446.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 545.1mg	0%
Sodium 4844.5mg	0%
Total Carbohydrate 57.1g	0%
Dietary Fiber 20.8g	0%
Total Sugars 16.5g
Protein 94.4g	0%

Vitamin D 82IU	0%
Calcium 1801.4mg	0%
Iron 9.2mg	0%
Potassium 2238.6mg	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: 89.9%

Protein: 6.3%

Carbs: 3.8%