Low Sodium Arancini
Indulge in the savory satisfaction of Low Sodium Arancini, a healthier twist on the classic Italian rice ball. Perfectly creamy Arborio rice is cooked in low sodium vegetable broth and infused with Parmesan and fresh parsley before being stuffed with gooey mozzarella. A light coating of unsalted breadcrumbs adds a satisfying crunch, while frying each golden bite yields irresistible crispness. This recipe balances full flavor with a mindful salt content, making it ideal for anyone seeking heart-healthy yet indulgent comfort food. Served hot and fresh, these crispy rice balls are perfect as a party appetizer, snack, or even a light meal. With approachable ingredients and easy-to-follow steps, Low Sodium Arancini is your go-to recipe for healthier Italian cuisine!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Low sodium vegetable broth
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 0.5 cups Parmesan cheese, grated
- 8 ounces Mozzarella cheese, diced
- 2 cups Bread crumbs, unsalted
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 cups Olive oil
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped
Instructions
In a medium saucepan, heat the low sodium vegetable broth until it simmers gently. Keep it warm over low heat.
In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the Arborio rice to the skillet, stirring to coat each grain in butter. Cook until the rice is lightly toasted, around 2 minutes.
Begin adding the warm broth to the rice one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process should take about 20-25 minutes until the rice is creamy and tender.
Remove the rice from heat and stir in the grated Parmesan cheese, fresh chopped parsley, and black pepper. Spread the rice mixture onto a baking sheet to cool completely.
Once the rice is cool, take a small amount in your hand, flatten it slightly, and place a piece of diced mozzarella cheese in the center. Shape the rice around the cheese to form a ball. Repeat with the remaining rice and mozzarella pieces.
Prepare a breading station by placing the flour, beaten eggs, and unsalted breadcrumbs in separate shallow dishes.
Gently roll each rice ball in the flour, then dip in the beaten eggs, and finally coat with the breadcrumbs, ensuring an even coverage.
In a deep saucepan, heat the olive oil over medium-high heat until it reaches 350°F (175°C).
Fry the arancini in batches, careful not to overcrowd the pan, until golden brown and crisp, about 3-4 minutes each. Use a slotted spoon to transfer them to a paper-towel-lined tray to drain excess oil.
Serve hot, garnishing with extra grated Parmesan or parsley if desired.
Nutrition Facts
Calories |
5947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.8 g | 697% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 42.4 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1791 mg | 138% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1525 mg | 32% | |
*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.
