Low Fat Classic Italian Arancini Balls

Savor the comforting flavors of Italy while keeping it light with these **Low Fat Classic Italian Arancini Balls**! This healthier twist on a traditional favorite swaps frying for baking, creating golden, crispy rice balls without the extra oil. Made with creamy Arborio rice, low-sodium chicken broth, and a melted center of low-fat mozzarella cheese, these arancini are packed with authentic flavor yet gentle on the waistline. A hint of Parmesan, sweet bursts of peas, and a crunchy breadcrumb coating come together to make these bites both satisfying and guilt-free. Perfect as a snack, appetizer, or party dish, these oven-baked arancini are a delicious way to indulge in Italian-inspired cuisine with a lighter twist.

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 250 grams Arborio rice
• 750 milliliters Low-sodium chicken broth
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 100 grams Frozen peas
• 80 grams Low-fat mozzarella cheese, cut into small cubes
• 2 large Egg whites
• 100 grams Bread crumbs
• 0 Olive oil spray
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 30 grams Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Rinse the Arborio rice under cold water and drain well.

Step 2

In a medium saucepan, bring the chicken broth to a gentle simmer. Keep it warm over low heat.

Step 3

In a large non-stick saucepan, spray a little olive oil and sauté the chopped onion over medium heat until translucent, about 5 minutes.

Step 4

Add the minced garlic and sauté for another 1 minute.

Step 5

Stir in the Arborio rice, making sure the grains are well-coated with oil. Toast for 2 minutes.

Step 6

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. This process should take about 18-20 minutes.

Step 7

Once the rice is creamy and just cooked through, stir in the peas and cook for another 2 minutes.

Step 8

Remove the rice mixture from heat and stir in Parmesan cheese, salt, and black pepper. Let it cool slightly.

Step 9

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 10

Once the rice mixture is cool enough to handle, beat the egg whites gently in a small bowl.

Step 11

With wet hands, take about 2 tablespoons of the rice mixture and shape it into a ball. Make an indentation in the center and place a cube of mozzarella inside. Cover the cheese with rice, forming a tight ball.

Step 12

Dip each rice ball first in egg whites and then roll in breadcrumbs to coat completely.

Step 13

Place the coated rice balls on the prepared baking tray. Spray each ball lightly with olive oil spray.

Step 14

Bake in the preheated oven for about 25-30 minutes or until the arancini are golden brown and crispy.

Step 15

Remove from the oven and let them cool slightly before serving.

Step 16

Garnish with freshly chopped parsley before serving, if desired.

Nutrition Facts

Serving size	(1474.2g)

Amount per serving	% Daily Value*
Calories	1245.8

Total Fat 28.9g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 0g
Cholesterol 72.9mg	0%
Sodium 3344.4mg	0%
Total Carbohydrate 173.9g	0%
Dietary Fiber 12.3g	0%
Total Sugars 23.4g
Protein 74.5g	0%

Vitamin D 0IU	0%
Calcium 1191.8mg	0%
Iron 8.8mg	0%
Potassium 900.8mg	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: 20.7%

Protein: 23.8%

Carbs: 55.5%