Low Sodium Italian Rice Balls (Arancini)

Indulge in the classic flavors of Italy with a heart-healthy twist in these Low Sodium Italian Rice Balls (Arancini). Perfectly seasoned Arborio rice is simmered in low sodium vegetable broth, then combined with savory Parmesan, peas, and a hint of garlic for a flavorful filling that's gentle on your sodium intake. Encasing a gooey mozzarella center, each rice ball is coated in a crispy panko breadcrumb crust and pan-fried to golden perfection using olive oil. With a prep-and-cook time under 90 minutes, these wholesome arancini make for a crowd-pleasing appetizer, snack, or side dish. Enjoy a comforting Italian favorite guilt-free, with less salt but all the deliciousness of traditional arancini.

Nutriscore Rating: 67/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Water
• 2 cups Low sodium vegetable broth
• 0.25 cup Grated Parmesan cheese
• 2 tablespoons Unsalted butter
• 2 cloves Minced garlic
• 0.5 cup Frozen peas
• 0.5 teaspoon Black pepper
• 0.5 cup Mozzarella cheese, diced
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 0.5 cup Olive oil

Directions

Step 1

In a medium saucepan, bring 3 cups of water and 2 cups of low sodium vegetable broth to a boil. Add the Arborio rice, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is fully cooked and all liquid is absorbed.

Step 2

Remove the saucepan from heat and stir in the grated Parmesan cheese, unsalted butter, minced garlic, frozen peas, and black pepper. Mix well to combine and let it cool to room temperature.

Step 3

Once the rice mixture has cooled, take a small amount in your hand and flatten it. Place a small cube of mozzarella cheese in the center and wrap the rice around it, forming a ball. Repeat until all the rice is used. This should yield about 12-16 balls depending on size.

Step 4

Place the flour on a plate, beat the eggs in a shallow bowl, and place the panko breadcrumbs on another plate.

Step 5

Roll each rice ball first in the flour, then dip it in the beaten eggs, and finally roll it in the panko breadcrumbs, ensuring each ball is completely coated.

Step 6

Heat the olive oil in a deep skillet over medium heat. Carefully add the rice balls in batches, frying each for about 3-4 minutes or until golden brown on all sides.

Step 7

Remove the cooked rice balls from the oil and drain them on a paper towel-lined plate.

Step 8

Allow the rice balls to cool slightly before serving warm. Enjoy your low sodium Italian rice balls as a delicious appetizer or snack!

Nutrition Facts

Serving size	(1976.8g)

Amount per serving	% Daily Value*
Calories	2581.2

Total Fat 180.5g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 10.6g
Cholesterol 548.0mg	0%
Sodium 2008.7mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 8.6g	0%
Total Sugars 15.1g
Protein 71.0g	0%

Vitamin D 107.6IU	0%
Calcium 1028.5mg	0%
Iron 10.7mg	0%
Potassium 991.7mg	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: 63.1%

Protein: 11.0%

Carbs: 25.9%