Spinach Arancini Rice Balls
Crispy on the outside and irresistibly creamy on the inside, these Spinach Arancini Rice Balls are a mouthwatering twist on the classic Italian snack. Made with al dente Arborio rice, sautéed fresh spinach, and a rich blend of Parmesan and gooey melted mozzarella cheese, these golden-fried delicacies are the perfect appetizer or party treat. The rice balls are coated in a crunchy breadcrumb crust after being carefully breaded in flour and egg, then fried to perfection for an irresistible texture. With their savory spinach filling and cheesy center, these arancini pair beautifully with a tangy marinara sauce for dipping. Easy to prepare and packed with flavor, this recipe is a show-stopping option for gatherings or a deliciously indulgent snack for any day.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Low-sodium vegetable broth
- 2 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 2 whole Garlic cloves, minced
- 4 cups Fresh spinach, finely chopped
- 0.5 cups Parmesan cheese, grated
- 6 ounces Mozzarella cheese, cubed
- 1 cup All-purpose flour
- 3 whole Large eggs
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
In a large skillet, melt butter over medium heat. Add the diced onion and cook until soft, about 3 minutes.
Stir in the minced garlic and cook for another minute.
Add Arborio rice to the skillet and stir well to coat the grains with butter. Cook for 2 minutes to toast the rice slightly.
Begin adding warm vegetable broth one ladle at a time, stirring continuously. Let the rice absorb the liquid before adding more broth. Repeat until all the broth is absorbed and the rice is cooked al dente (about 20 minutes).
Stir in the chopped spinach, grated Parmesan cheese, salt, and black pepper. Mix well until spinach is wilted. Let the mixture cool completely.
Once the rice mixture is cool, shape it into balls about 2 inches in diameter. Insert a cube of mozzarella cheese into the center of each ball and roll to enclose the cheese completely.
Set up a breading station with three bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball in flour, then dip in the egg, and finally coat in breadcrumbs. Repeat with all the balls.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the rice balls in batches, 3-4 at a time, until golden brown, about 3-4 minutes per batch.
Remove the fried arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 403 mg | 9% | |
*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.
