Low Sodium Risotto Balls (Arancini)

Delight in the crispy, golden perfection of Low Sodium Risotto Balls (Arancini), a healthier spin on the classic Italian favorite. These bite-sized gems start with creamy, flavorful risotto made from Arborio rice, low sodium broth, a hint of white wine, and savory Parmesan cheese, all brought together with aromatic garlic, onions, and fresh parsley. Once cooled, the risotto is shaped into balls, coated in a crunchy panko breadcrumb crust, and fried to perfection, creating an irresistibly crispy exterior and a tender, cheesy center. Perfect as an appetizer or snack, these arancini are low in sodium but rich in flavor, providing the ultimate guilt-free indulgence. Serve warm with a parsley garnish for a crowd-pleasing dish that’s sure to impress.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Low sodium chicken or vegetable broth
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 Small onion, finely chopped
• 2 cloves Fresh garlic, minced
• 1 cup White wine
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Black pepper
• 2 Eggs
• 0.75 cup All-purpose flour
• 1 cup Panko breadcrumbs
• 3 cups Vegetable oil for frying

Directions

Step 1

In a large saucepan, heat 4 cups of low sodium broth to a simmer and maintain over low heat.

Step 2

In a separate large pan, melt the unsalted butter with olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

Step 3

Add minced garlic to the pan and cook for another minute, being careful not to brown it.

Step 4

Stir in the Arborio rice and cook for 2 minutes, allowing each grain to be coated with the oil and butter mixture.

Step 5

Pour in the white wine, stirring constantly until the liquid is fully absorbed by the rice.

Step 6

Start adding the simmering broth one ladle at a time, stirring continuously and allowing each addition of broth to be absorbed before adding the next, until the rice is creamy and tender, about 18-20 minutes.

Step 7

Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese, black pepper, and chopped parsley. Allow the risotto to cool to room temperature.

Step 8

When the risotto is cool, scoop about 2 tablespoons and form into a ball. Repeat with the remaining risotto mixture.

Step 9

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 10

Roll each risotto ball in flour to coat, dip into the beaten eggs, and finally roll in panko breadcrumbs, ensuring an even coating.

Step 11

In a large pot or fryer, heat vegetable oil to 350°F (175°C). Fry the risotto balls in batches, turning occasionally, until golden brown and heated through, about 3-4 minutes per batch.

Step 12

Remove from oil and drain on a paper towel-lined plate.

Step 13

Serve the risotto balls warm, garnished with extra parsley or freshly grated Parmesan if desired.

Nutrition Facts

Serving size	(2579.7g)

Amount per serving	% Daily Value*
Calories	7944.8

Total Fat 788.9g	0%
Saturated Fat 131.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 474mg	0%
Sodium 1779.3mg	0%
Total Carbohydrate 188.1g	0%
Dietary Fiber 8.6g	0%
Total Sugars 11.1g
Protein 57.4g	0%

Vitamin D 82IU	0%
Calcium 773.5mg	0%
Iron 14.0mg	0%
Potassium 1323.4mg	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: 87.8%

Protein: 2.8%

Carbs: 9.3%