Low Sodium Arancini

Experience the irresistible crunch and creamy, cheesy center of Low Sodium Arancini—a lighter twist on the classic Italian street food! These golden rice balls are crafted with Arborio rice simmered in low sodium vegetable broth, then infused with Parmesan, parsley, and hints of black pepper. Encasing a gooey mozzarella core, each arancino is perfectly breaded with unsalted breadcrumbs and lightly fried to achieve that signature crisp texture. Designed for those mindful of their sodium intake, this recipe doesn’t compromise on flavor, offering a satisfying balance of indulgence and health. Ideal as a bite-sized appetizer, snack, or party dish, these savory delights pair beautifully with a fresh green salad or a zesty marinara dipping sauce. Ready in just over an hour, this recipe will bring gourmet comfort right to your table!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Low sodium vegetable broth
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 0.5 cups Parmesan cheese, grated
• 8 ounces Mozzarella cheese, diced
• 2 cups Bread crumbs, unsalted
• 0.5 cups All-purpose flour
• 2 large Eggs
• 2 cups Olive oil
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, finely chopped

Directions

Step 1

In a medium saucepan, heat the low sodium vegetable broth until it simmers gently. Keep it warm over low heat.

Step 2

In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the Arborio rice to the skillet, stirring to coat each grain in butter. Cook until the rice is lightly toasted, around 2 minutes.

Step 4

Begin adding the warm broth to the rice one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process should take about 20-25 minutes until the rice is creamy and tender.

Step 5

Remove the rice from heat and stir in the grated Parmesan cheese, fresh chopped parsley, and black pepper. Spread the rice mixture onto a baking sheet to cool completely.

Step 6

Once the rice is cool, take a small amount in your hand, flatten it slightly, and place a piece of diced mozzarella cheese in the center. Shape the rice around the cheese to form a ball. Repeat with the remaining rice and mozzarella pieces.

Step 7

Prepare a breading station by placing the flour, beaten eggs, and unsalted breadcrumbs in separate shallow dishes.

Step 8

Gently roll each rice ball in the flour, then dip in the beaten eggs, and finally coat with the breadcrumbs, ensuring an even coverage.

Step 9

In a deep saucepan, heat the olive oil over medium-high heat until it reaches 350°F (175°C).

Step 10

Fry the arancini in batches, careful not to overcrowd the pan, until golden brown and crisp, about 3-4 minutes each. Use a slotted spoon to transfer them to a paper-towel-lined tray to drain excess oil.

Step 11

Serve hot, garnishing with extra grated Parmesan or parsley if desired.

Nutrition Facts

Serving size	(2281.5g)

Amount per serving	% Daily Value*
Calories	5946.6

Total Fat 543.8g	0%
Saturated Fat 127.4g	0%
Polyunsaturated Fat 42.4g
Cholesterol 652.2mg	0%
Sodium 2833.7mg	0%
Total Carbohydrate 162.7g	0%
Dietary Fiber 5.2g	0%
Total Sugars 17.7g
Protein 96.3g	0%

Vitamin D 130.6IU	0%
Calcium 1790.7mg	0%
Iron 11.5mg	0%
Potassium 1525.0mg	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: 82.5%

Protein: 6.5%

Carbs: 11.0%