Veggie Rice Balls
Italian arancini-style rice balls with vegetables — crispy fried risotto balls. Party appetizer. Use leftover risotto for the easiest version.
Prep Time
23 min
Cook Time
17 min
Servings
2
Calories
272 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice¾ cups
- Cheese½ cup
- Carrot½ medium
- Bell Pepper½
- Onion½ medium
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Rice0.75 cups
- Cheese0.5 cup
- Carrot0.5 medium
- Bell Pepper0.5
- Onion0.5 medium
Instructions
- 1
Use 4 cups of cooled cooked risotto (Parmesan-cheese risotto is ideal). If making fresh, let it cool completely.
- 2
Mix in 1 cup of cooked finely chopped vegetables (peas, carrots, mushrooms — pre-cooked). Also mix in ½ cup grated Parmesan and 2 beaten eggs to bind.
- 3
Refrigerate 30 minutes to firm up.
- 4
Shape into 16-20 balls (1.5 inches). Optional: tuck a small cube of mozzarella into the center of each ball.
- 5
Set up breading: ½ cup flour, 2 beaten eggs, 1.5 cups breadcrumbs. Coat each ball.
- 6
Heat 2 inches of oil to 350°F. Fry in batches for 3-4 minutes until deep golden. Drain on a wire rack. Serve with marinara sauce.
Watch how to make Veggie Rice Balls
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💡 Expert Tips
- 1.Use risotto, not regular rice. The starchy texture holds together.
- 2.Cool risotto completely.
- 3.Cheese center optional but classic. Mozzarella cube melts inside.
- 4.Don't crowd the oil.
🔬 Why It Works
Arancini succeed because risotto's natural starchiness binds the rice into a shapeable form. The crispy breading provides textural contrast. The optional cheese center adds molten surprise. Classic Italian way to use leftover risotto.
Frequently Asked Questions
Without risotto?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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