Easy Baked Arancini

from Oh My Veggies

What's better than making homemade baked arancini balls? Making Easy Baked Arancini from your leftover risotto!

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Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: arancini

Ingredients
US Customary - Metric

½ cup all-purpose flour
1 cup panko breadcrumbs, or regular breadcrumbs
olive oil cooking spray, or mister
3 cup risotto, use leftovers!
1 egg, beaten in a small bowl
marinara sauce, for serving

Instructions

Preheat oven to 425°F.
Put flour and panko onto two plates, and spray a rimmed baking sheet with olive oil.
Roll risotto into ¼ cup-sized balls.
Coat with flour, then egg, and roll in panko until completely coated.
Transfer arancini to baking sheet and spray with additional olive oil, being sure to coat all sides as best as you can.
Bake for 25 minutes, or until golden and heated through.
Serve with warm marinara sauce.

Nutrition (estimated per serving)

Serving: 3aranciniCalories: 223kcalCarbohydrates: 47gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 42mgPotassium: 58mgFiber: 2gSugar: 1gVitamin A: 20IUCalcium: 13mgIron: 3mg

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: arancini recipe, arancini rice balls, Baked Arancini, Easy Baked Arancini, how to make arancini

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