Arborio Rice Arancini

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    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

    Ingredients

    • 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)

    Preparation

    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

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