Vegetarian Risotto Balls (Arancini)

Crispy on the outside and irresistibly gooey on the inside, these Vegetarian Risotto Balls (Arancini) are the ultimate crowd-pleasing appetizer or snack. Made with creamy Arborio rice, fragrant garlic, and onions, and perfectly seasoned with Parmesan and parsley, each golden-fried bite hides a surprise center of melty mozzarella cheese. This classic Sicilian recipe is elevated with rich vegetable broth and a splash of white wine for flavor-packed risotto, while a crispy breadcrumb coating gives it irresistible crunch. Whether served as a party appetizer, a comfort food indulgence, or alongside a zesty marinara dipping sauce, these vegetarian arancini are sure to steal the spotlight. Perfectly golden and packed with flavor, these crispy risotto bites are a must-try for food lovers everywhere.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 units Garlic cloves, minced
• 0.5 cup White wine
• 0.5 cup Parmesan cheese, grated
• 4 ounces Mozzarella cheese, cut into small cubes
• 2 units Eggs, beaten
• 1 cup Breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 2 cups Vegetable oil, for frying

Directions

Step 1

In a saucepan, bring the vegetable broth to a simmer and keep warm.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.

Step 3

Add the Arborio rice to the skillet and stir to coat the grains with oil, cooking for 2 minutes.

Step 4

Pour in the white wine and cook, stirring constantly, until the wine is completely absorbed by the rice.

Step 5

Begin adding the hot vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. Repeat this process until the rice is creamy and tender, about 18-20 minutes.

Step 6

Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese, salt, and black pepper.

Step 7

Spread the risotto mixture onto a baking sheet and let it cool until it is easy to handle.

Step 8

Once the risotto is cool, combine it with beaten eggs and chopped parsley in a large bowl.

Step 9

Take a small handful of the risotto mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center and form the risotto around it to create a ball. Repeat with the remaining mixture and cheese.

Step 10

Roll each risotto ball in breadcrumbs until fully coated.

Step 11

Heat the vegetable oil in a deep saucepan over medium-high heat. Test the oil with a small piece of bread; if it sizzles, the oil is ready.

Step 12

Carefully fry the risotto balls in batches, turning them occasionally, until they are golden and crispy on all sides, about 3-4 minutes per batch.

Step 13

Remove the arancini with a slotted spoon and drain on paper towels.

Step 14

Serve warm and enjoy your delicious vegetarian risotto balls!

Nutrition Facts

Serving size	(1960.9g)

Amount per serving	% Daily Value*
Calories	6105.5

Total Fat 554.8g	0%
Saturated Fat 98.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 314.1mg	0%
Sodium 7210.7mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 15.6g	0%
Total Sugars 28.1g
Protein 80.7g	0%

Vitamin D 40IU	0%
Calcium 1281.2mg	0%
Iron 12.6mg	0%
Potassium 1828.0mg	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: 81.4%

Protein: 5.3%

Carbs: 13.3%