Arborio Rice Arancini


As an hors d’oeuvre or a main-dish alternative to pasta, these Italian rice balls can’t be beat. Serve with your favorite tomato sauce and grated Parmesan cheese.

  • 24Servings


  • 2 large eggs
  • 1 cup Arborio rice, rinsed and drained
  • 1/3 cup sun-dried tomato pesto
  • 2 cups panko or Italian-seasoned breadcrumbs
  • 12 green onions, white and green parts finely chopped (3/4 cup)


1. Bring rice and 2 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 20 minutes, or until rice is tender. Cool.

2. Preheat oven to 375°F, and coat 2 baking sheets with olive oil cooking spray. Whisk together eggs and pesto in bowl. Stir egg mixture into rice. Fold in ı/2 cup breadcrumbs and green onions. Season with salt and pepper, if desired. Roll rice mixture into 2-inch balls, then roll balls in remaining breadcrumbs. Place on prepared baking sheets, and spray with olive oil cooking spray. Bake 30 minutes, or until browned and crispy.

Nutrition Information

  • Calories: 205
  • Carbohydrate Content: 30 g
  • Fat Content: 8 g
  • Fiber Content: 8 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 385 mg
  • Sugar Content: 2 g