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Risotto Balls (Arancini)

My Italian Grandma made these for me. I still request them when I visit her. And so do my children. These can be made ahead of time and frozen. They are also delicous served as a vegetarian main course with a salad.
  • Total Time
    Prep: 35 min. Bake: 25 min.
  • Makes
    about 3 dozen


  • 1-1/2 cups water
  • 1 cup uncooked arborio rice
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2/3 cup sun-dried tomato pesto
  • 2 cups panko bread crumbs, divided
  • Marinara sauce, warmed


  • Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs.
  • Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.
Nutrition Facts
1 appetizer (calculated without marinara sauce): 42 calories, 1g fat (0 saturated fat), 10mg cholesterol, 125mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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