Mediterranean Diet Risotto Balls (Arancini)

Transform your appetizers with a Mediterranean twist by whipping up these irresistible Mediterranean Diet Risotto Balls (Arancini). Crafted with hearty short-grain brown rice and infused with vibrant flavors like tangy feta cheese, briny Kalamata olives, fresh spinach, and aromatic basil, these golden, crispy bites are a healthier take on the Italian classic. The creamy interior gets its richness from a perfectly cooked risotto enhanced by a splash of dry white wine and zesty lemon, while the whole wheat breadcrumb coating ensures a satisfyingly crunchy finish. Pan-fried to perfection and ideal for dipping in marinara sauce or Greek yogurt, these delectable arancini are perfect as a crowd-pleasing appetizer or a delightfully indulgent snack. With wholesome ingredients and bold Mediterranean flavors, this recipe is a must-try for fans of nourishing, yet indulgent cuisine.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1.5 cups short or medium grain brown rice
• 4 cups vegetable broth
• 2 tablespoons extra virgin olive oil
• 0.5 cup onion, finely chopped
• 2 cloves garlic, minced
• 0.5 cup dry white wine
• 1 cup cherry tomatoes, halved
• 0.5 cup feta cheese, crumbled
• 0.25 cup kalamata olives, pitted and chopped
• 0.25 cup fresh basil, chopped
• 1 cup fresh spinach, chopped
• 1 tablespoon lemon zest
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup whole wheat breadcrumbs
• 2 eggs, beaten
• 2 cups sunflower oil, for frying

Directions

Step 1

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2

Add the minced garlic and cook for another minute until fragrant.

Step 3

Stir in the rice and toast it for about 2 minutes until it starts to release a nutty aroma.

Step 4

Pour in the white wine and stir until absorbed.

Step 5

Begin adding the vegetable broth, one cup at a time, stirring frequently, until the liquid is absorbed and the rice is cooked al dente, about 40 minutes.

Step 6

Remove the saucepan from heat and stir in the cherry tomatoes, feta cheese, olives, basil, spinach, lemon zest, salt, and pepper. Let the mixture cool completely.

Step 7

Once the rice mixture is cool, take about 2 tablespoons of it and shape it into a ball. Repeat until all the mixture is used.

Step 8

Set up a breading station with the beaten eggs in one bowl and the whole wheat breadcrumbs in another.

Step 9

Dip each rice ball into the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumbs to coat evenly.

Step 10

Heat the sunflower oil in a deep saucepan to 350°F (175°C).

Step 11

Carefully lower a few risotto balls into the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per batch.

Step 12

Using a slotted spoon, transfer the cooked arancini to a paper towel-lined plate to drain excess oil.

Step 13

Serve warm as an appetizer or a snack, perhaps with a side of marinara sauce or a simple Greek yogurt dip.

Nutrition Facts

Serving size	(2644.5g)

Amount per serving	% Daily Value*
Calories	6350.6

Total Fat 567.5g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 470mg	0%
Sodium 7781.0mg	0%
Total Carbohydrate 245.4g	0%
Dietary Fiber 39.4g	0%
Total Sugars 30.1g
Protein 75.3g	0%

Vitamin D 80IU	0%
Calcium 1194.6mg	0%
Iron 21.1mg	0%
Potassium 3464.8mg	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: 79.9%

Protein: 4.7%

Carbs: 15.4%