Low Fat Arancini
Indulge guilt-free with this flavorful recipe for Low Fat Arancini—an oven-baked twist on the classic Sicilian rice balls that keeps all the rich taste without the extra oil. Made with creamy Arborio rice, low-sodium broth, sweet peas, and a hint of Parmesan, these arancini are filled with gooey mozzarella centers and coated in golden, crispy breadcrumbs. The recipe substitutes frying for a light olive oil cooking spray to achieve a crunchy texture that’s kinder to your waistline. Perfect as an appetizer, snack, or party dish, these lighter arancini pair beautifully with marinara sauce for a winning combination. Quick to prepare and easy to bake, this dish is a healthier take on comfort food that doesn’t sacrifice the indulgent experience.
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Recipe Information
Ingredients
- 200 grams Arborio rice
- 500 ml Low-sodium chicken or vegetable broth
- 40 grams Grated Parmesan cheese
- 100 grams Peas (frozen or fresh)
- 60 grams Mozzarella cheese
- 1 medium Onion, finely chopped
- 1 large Egg
- 100 grams Plain breadcrumbs
- as needed Olive oil cooking spray
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
In a medium saucepan over medium heat, bring the broth to a simmer.
Add the chopped onion and arborio rice to the saucepan, and cook, stirring frequently, until the rice begins to turn translucent, about 4-5 minutes.
Gradually add the simmering broth to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Continue this process until the rice is cooked and creamy, about 15-20 minutes.
Stir in the peas, Parmesan cheese, salt, and pepper, and allow to cool slightly.
While the rice mixture is cooling, cut the mozzarella cheese into small cubes.
Once the rice mixture is cool enough to handle, whisk the egg in a small bowl and mix it into the rice.
Take about 2 tablespoons of the rice mixture and flatten it in the palm of your hand, placing a cube of mozzarella in the center and forming the rice around it to create a small ball.
Repeat the process with the remaining rice mixture and mozzarella.
Roll each rice ball in breadcrumbs until completely coated.
Place the arancini on a baking sheet lined with parchment paper, and spray lightly with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the outside.
Serve warm, and enjoy your low-fat arancini with a side of marinara sauce for dipping if desired.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 298 mg | 100% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1155 mg | 89% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 934 mg | 20% | |
*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.
