Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Easy Baked Arancini
What's better than making homemade baked arancini balls? Making Easy Baked Arancini from your leftover risotto!
Print Recipe
Pin Recipe
Email Recipe
Prep Time:
20
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
45
minutes
minutes
Course:
Appetizer, Side Dish
Cuisine:
American
Diet:
Vegetarian
Keyword:
arancini recipe, arancini rice balls, Baked Arancini, Easy Baked Arancini, how to make arancini
Servings:
12
arancini
Calories:
223
kcal
Author:
Oh My Veggies
Ingredients
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
US Customary
-
Metric
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
Serving:
3
arancini
Calories:
223
kcal
Carbohydrates:
47
g
Protein:
5
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
14
mg
Sodium:
42
mg
Potassium:
58
mg
Fiber:
2
g
Sugar:
1
g
Vitamin A:
20
IU
Calcium:
13
mg
Iron:
3
mg
Craving more veg-friendly recipes?
Shop our collection of
vegetarian and vegan cookbooks
, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!