Baked Arancini (risotto balls)

These deliciously crisp baked Arancini are a great way to use up any left over risotto. Of course you can make your risotto fresh (takes about 10-15minutes depending on your recipe) but I mostly make these with leftovers. They hold together well in a ball shape making them perfect for little hands. For an added extra, you can stuff the middle with grated mozeralla alternative to make them simply irrestible.

The quantity of each ingredient you use depends on how much risotto you have. But here's the basics...


Plain flour
Melted dairy free butter
Grated mozeralla alternative if stuffing


1. Preheat oven to 220
2. Start by placing three little side plates next to each other in a row. On the first plate, place the flour, one the second place the melted butter and on the final one place your breadcrumbs. This will make it nice and simple when you come to coat your Arancini.
3. Next take a heaped tablespoon of risotto and roll it into a ball between the palms of your hands. If stuffing with mozeralla, roll a ball around the cheese.
4. Then, roll the ball across the plate with flour until it is lightly coated all over before repeating on the melted butter plate and then finally the plate with breadcrumbs.
5. Once you have coated the risotto balls in all three coatings, place the Arancini on a baking tray which is lined with baking paper and repeat previous steps until all the risotto is used.
6. Finally, bake the Arancini in the oven for 15-20 minutes until golden and crisp. Best served warm.

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