Low Fat Risotto Balls (Arancini)
Transform your favorite Italian comfort food into a guilt-free indulgence with these Low Fat Risotto Balls (Arancini). Featuring creamy Arborio rice, a touch of Parmesan, and a surprise melty mozzarella center, these baked arancini are every bit as satisfying as their traditional fried counterparts. Perfectly crisp on the outside thanks to a golden breadcrumb coating and a light mist of cooking spray, these healthier rice balls are oven-baked to perfection, cutting down on unnecessary fats while still delivering irresistible flavor. Ideal as a snack, appetizer, or party favorite, serve them warm with a squeeze of lemon or a side of marinara sauce for a zesty twist. Quick to prepare and suited for any occasion, these low-fat risotto balls are proof that comfort food can be both delicious and health-conscious.
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Ingredients
- 200 grams Arborio rice
- 1 tablespoon Olive oil
- 750 milliliters Low-sodium chicken or vegetable broth
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 50 grams Parmesan cheese, grated
- 75 grams Low-fat mozzarella cheese, cubed
- 100 grams Breadcrumbs
- 2 large Egg whites
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Directions
Step 1
Heat the chicken or vegetable broth in a saucepan and keep it warm over low heat.
Step 2
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Step 3
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly in the oil.
Step 4
Begin adding the warm broth to the rice, one ladle at a time, stirring continuously until fully absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Step 5
Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese, salt, and black pepper. Transfer the risotto to a baking sheet and spread it out to cool for about 10 minutes.
Step 6
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Lightly spray with cooking spray.
Step 7
Once the risotto is cool enough to handle, take a tablespoon of risotto and shape it into a ball, placing a cube of mozzarella in the center and ensuring it is fully covered by the rice.
Step 8
Whisk the egg whites in a bowl. Dip each risotto ball into the egg whites and then roll it in the breadcrumbs to coat.
Step 9
Place the coated risotto balls onto the prepared baking sheet. Lightly spray the tops with additional cooking spray for extra crispiness.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the risotto balls are golden brown and crispy on the outside.
Step 11
Remove from the oven and allow to cool slightly before serving. Enjoy your low fat risotto balls with a squeeze of lemon or a light marinara sauce.
Nutrition Facts
| Serving size | (1385.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1304.3 |
| Total Fat 47.6g | 0% |
| Saturated Fat 20.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 90.2mg | 0% |
| Sodium 4733.8mg | 0% |
| Total Carbohydrate 155.0g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 15.2g | |
| Protein 72.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1230.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 581.6mg | 0% |
Source of Calories