Low Fat Fried Risotto Balls (Arancini)

Indulge in the comforting flavors of Italian cuisine with these irresistible Low Fat Fried Risotto Balls (Arancini). This healthier twist on the classic recipe features creamy Arborio rice, a flavorful blend of Parmesan and gooey mozzarella cheese, and a golden, crispy coating made from whole wheat breadcrumbs—all achieved with the magic of air frying. Perfectly seasoned with garlic, onion, and parsley, these arancini are a guilt-free snack or appetizer option that’s packed with flavor and texture. Ready in just over an hour, this dish offers all the decadence of traditional fried arancini but with significantly less oil, making it ideal for weeknight dinners or party platters.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Low-sodium chicken or vegetable broth
• 0.5 cup Dry white wine
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Part-skim mozzarella cheese, cut into small cubes
• 2 tablespoons Olive oil
• 2 large Eggs, beaten
• 1 cup Whole wheat breadcrumbs
• 1 can Cooking spray
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley, chopped

Directions

Step 1

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.

Step 2

Add the Arborio rice to the pan, stirring well to coat in the oil. Cook for 2 minutes until the rice starts to look slightly translucent at the edges.

Step 3

Pour in the white wine and cook, stirring constantly, until it has evaporated almost entirely.

Step 4

Begin adding the broth, one ladle at a time, stirring frequently until each addition is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

Step 5

Stir in the salt, black pepper, Parmesan cheese, and parsley. Transfer the risotto to a wide dish and let it cool completely before handling.

Step 6

Once cool, take about 2 tablespoons of risotto and flatten it in your hand. Place a cube of mozzarella in the center and shape the risotto around it to form a ball. Repeat with the remaining risotto.

Step 7

Set up a breading station with three bowls: one with flour, one with beaten eggs, and the last with whole wheat breadcrumbs.

Step 8

Dip each risotto ball first in the flour, then the eggs, and finally roll in breadcrumbs to coat.

Step 9

Preheat an air fryer to 400°F (200°C) and lightly spray the basket with cooking spray.

Step 10

Place the breadcrumb-coated risotto balls in a single layer inside the air fryer basket, making sure they are not touching.

Step 11

Lightly spray the tops of the risotto balls with cooking spray.

Step 12

Air fry the risotto balls for about 10 minutes, turning them halfway through, until they are golden brown and crisp.

Step 13

Serve warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1823.7g)

Amount per serving	% Daily Value*
Calories	3792.6

Total Fat 284.0g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 474.1mg	0%
Sodium 4092.7mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 15.3g	0%
Total Sugars 14.4g
Protein 83.7g	0%

Vitamin D 80IU	0%
Calcium 1540.6mg	0%
Iron 11.1mg	0%
Potassium 1097.0mg	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: 72.2%

Protein: 9.5%

Carbs: 18.3%