Low Sodium Fried Risotto Balls (Arancini)

Transform your appetizer game with these Low Sodium Fried Risotto Balls (Arancini), a healthier spin on an Italian classic that doesn’t skimp on flavor! These indulgent golden bites feature creamy Arborio rice, perfectly cooked in low sodium vegetable broth and enriched with hints of garlic, shallots, and Parmesan. Each ball is stuffed with a gooey cube of low sodium mozzarella, surrounded by a crispy breadcrumb coating that gives way to a satisfying crunch. Perfect for those watching their sodium intake, these arancini are fried to perfection and make an irresistibly savory snack or party appetizer. Serve them warm with your favorite dipping sauce or enjoy them on their own for a melt-in-your-mouth experience you won’t forget!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Low sodium vegetable broth
• 1 Minced shallot
• 2 cloves Minced garlic
• 0.5 cup Grated Parmesan cheese
• 0.5 cup Low sodium mozzarella cheese, cut into cubes
• 2 tablespoons Chopped fresh parsley
• 0.5 cup All-purpose flour
• 2 Eggs
• 1.5 cups Plain breadcrumbs
• 0.5 teaspoon Ground black pepper
• 3 cups Vegetable oil for frying

Directions

Step 1

In a medium saucepan, bring low sodium vegetable broth to a simmer over medium heat, then reduce heat to low to keep warm.

Step 2

In a large pan over medium heat, add a drizzle of vegetable oil and sauté the minced shallot for 2-3 minutes until translucent. Add the minced garlic and cook for another minute.

Step 3

Stir in the Arborio rice and toast the grains for 1-2 minutes until they begin to look slightly translucent.

Step 4

Add a ladleful of warm broth to the rice, and stir until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring frequently, until the rice is creamy and tender but still al dente, about 18-20 minutes.

Step 5

Remove the pan from heat and stir in the grated Parmesan, parsley, and ground black pepper. Spread the risotto onto a baking sheet to cool completely.

Step 6

Once cooled, take a tablespoon of risotto rice and shape it into a ball. Press a cube of low sodium mozzarella cheese into the center of each ball and reshape to enclose the cheese completely. Repeat with remaining risotto and mozzarella.

Step 7

Set up a breading station with three shallow bowls: place the flour in the first, beat the eggs in the second, and pour the breadcrumbs in the third.

Step 8

Roll each risotto ball in flour, dip in the beaten eggs, and then coat with breadcrumbs, ensuring each ball is completely covered.

Step 9

In a deep-frying pan or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Fry the risotto balls in batches, avoiding overcrowding the pan.

Step 10

Fry until golden brown, about 3-4 minutes per batch, then remove and drain on a paper towel-lined plate.

Step 11

Serve the arancini warm with your choice of dipping sauce or enjoy them as is!

Nutrition Facts

Serving size	(2165.0g)

Amount per serving	% Daily Value*
Calories	7944.8

Total Fat 763.2g	0%
Saturated Fat 127.6g	0%
Polyunsaturated Fat g
Cholesterol 476.1mg	0%
Sodium 2806.9mg	0%
Total Carbohydrate 251.1g	0%
Dietary Fiber 11.7g	0%
Total Sugars 17.4g
Protein 93.1g	0%

Vitamin D 82IU	0%
Calcium 1779.6mg	0%
Iron 16.3mg	0%
Potassium 1550.7mg	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: 83.3%

Protein: 4.5%

Carbs: 12.2%