Low Fat Classic Italian Arancini Balls
Delight in the rich, comforting flavors of Italian cuisine with these "Low Fat Classic Italian Arancini Balls," a health-conscious twist on an iconic favorite. Made with creamy Arborio rice infused with low-sodium chicken broth, sweet peas, and a touch of Parmesan cheese, these baked arancini are packed with flavor yet significantly lighter than their traditional fried counterparts. Nestled inside each golden-brown rice ball is a gooey surprise of low-fat mozzarella, delivering the perfect cheesy indulgence. Coated in breadcrumbs and baked to crispy perfection, these crowd-pleasing bites are ideal for appetizers, snacks, or light party offerings. Quick to prepare and guilt-free, this recipe is a must-try for fans of Italian food seeking a healthier option. Garnish with freshly chopped parsley to add a burst of color and flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Arborio rice
- 750 milliliters Low-sodium chicken broth
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 100 grams Frozen peas
- 80 grams Low-fat mozzarella cheese, cut into small cubes
- 2 large Egg whites
- 100 grams Bread crumbs
- Olive oil spray
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 30 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the Arborio rice under cold water and drain well.
In a medium saucepan, bring the chicken broth to a gentle simmer. Keep it warm over low heat.
In a large non-stick saucepan, spray a little olive oil and sauté the chopped onion over medium heat until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute.
Stir in the Arborio rice, making sure the grains are well-coated with oil. Toast for 2 minutes.
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. This process should take about 18-20 minutes.
Once the rice is creamy and just cooked through, stir in the peas and cook for another 2 minutes.
Remove the rice mixture from heat and stir in Parmesan cheese, salt, and black pepper. Let it cool slightly.
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Once the rice mixture is cool enough to handle, beat the egg whites gently in a small bowl.
With wet hands, take about 2 tablespoons of the rice mixture and shape it into a ball. Make an indentation in the center and place a cube of mozzarella inside. Cover the cheese with rice, forming a tight ball.
Dip each rice ball first in egg whites and then roll in breadcrumbs to coat completely.
Place the coated rice balls on the prepared baking tray. Spray each ball lightly with olive oil spray.
Bake in the preheated oven for about 25-30 minutes or until the arancini are golden brown and crispy.
Remove from the oven and let them cool slightly before serving.
Garnish with freshly chopped parsley before serving, if desired.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3344 mg | 145% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 23.4 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 901 mg | 19% | |
*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.
