Paleo Fried Risotto Balls (Arancini)

Indulge in a healthier twist on a classic Italian favorite with these Paleo Fried Risotto Balls (Arancini). Made with tender cauliflower rice infused with savory chicken broth and seasoned with garlic, onion powder, and nutritional yeast, these crispy bites deliver all the comfort of traditional arancini without the grains. Coated in a delicate almond flour crust and fried to perfection in olive oil, every bite is golden and satisfying. Perfect for paleo and gluten-free diets, these risotto balls are a versatile appetizer or snack that's quick to prepare and bursting with flavor. Garnish with fresh parsley and serve warm for an irresistible treat!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 cups cauliflower rice
• 0.25 cup coconut flour
• 1 cup chicken broth
• 0.5 cup almond flour
• 3 tablespoons nutritional yeast
• 2 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup olive oil
• 2 tablespoons fresh parsley

Directions

Step 1

In a medium saucepan over medium heat, combine the cauliflower rice and chicken broth. Cook until the cauliflower rice is tender and the liquid is absorbed, about 10-12 minutes. Stir occasionally.

Step 2

Remove the saucepan from heat and let the cauliflower rice cool slightly.

Step 3

In a large bowl, combine the cooked cauliflower rice, coconut flour, 1 egg, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until well incorporated.

Step 4

Scoop out about 2 tablespoons of the mixture and form it into a ball. Repeat with the remaining mixture until all the risotto is used.

Step 5

Prepare a breading station by placing almond flour in one bowl and whisking the remaining egg in another bowl.

Step 6

Dip each risotto ball into the whisked egg, then roll it in the almond flour until fully coated. Set aside on a baking sheet lined with parchment paper.

Step 7

In a heavy-bottomed skillet, heat the olive oil over medium-high heat until shimmering.

Step 8

Carefully add the risotto balls to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry until golden brown on all sides, about 4-5 minutes per batch.

Step 9

Remove the fried risotto balls from the skillet and drain on paper towels to remove excess oil.

Step 10

Garnish with freshly chopped parsley before serving warm.

Nutrition Facts

Serving size	(1119.2g)

Amount per serving	% Daily Value*
Calories	2842.2

Total Fat 268.7g	0%
Saturated Fat 44.7g	0%
Polyunsaturated Fat 25.1g
Cholesterol 439.0mg	0%
Sodium 3344.0mg	0%
Total Carbohydrate 67.9g	0%
Dietary Fiber 31.5g	0%
Total Sugars 15.2g
Protein 52.7g	0%

Vitamin D 107.5IU	0%
Calcium 312.6mg	0%
Iron 11.1mg	0%
Potassium 1851.6mg	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: 83.4%

Protein: 7.3%

Carbs: 9.4%