Baked Arancini is healthier than the traditional fried arancini making it perfect for baby-led weaning and kids. Use your favourite risotto recipe or use up leftover risotto to make these delicious baked risotto balls.
We have been doing baby-led weaning for a few months now and it is going really well but I do struggle with the major clean up after every meal. Some days I really can’t face it so deliberately prepare finger foods to keep the mess to a minimum. Last week I decided to try baked arancini (risotto balls).
What is Arancini?
Arancini are risotto balls coated in breadcrumbs and deep-fried, they are usually stuffed with ragu, mozzarella and peas. This adaptation is baked, instead of fried, and has no extra stuffing.
How to Make Baked Risotto Balls
Baked risotto balls are relatively quick and easy to put together (if you have already made and chilled the risotto). I would usually make this recipe with leftover risotto rather than making the risotto, cooling it and then preparing the balls on the same day. That would just be too much for me!
I used my Vegetable Risotto Recipe for this post but any risotto recipe can be used. If you have got a recipe that your kids love then use that one. Just make sure your risotto is made with an Italian variety of rice that has the correct starches to produces a creamy texture when cooked. Arborio, Vialone Nano and Carnaroli are the most common varieties.
NOTE: If serving to a baby make sure the risotto is made using homemade stock or baby stock/low salt stock.
This is a great recipe to get your kids involved in the kitchen. Finn (3) was given the task of forming balls. He struggled to coat and dip them, so I took over that task, but older kids would manage no problem.
I dipped the rice balls in flour then egg and finally rolled them in breadcrumbs. You can really make them any size you desire, ours were roughly one and a half tablespoons each and I made 12 balls from 3 cups of cooked risotto.
I have made baked arancini with a range of breadcrumbs. Fresh, dried and panko. My personal favourite, although not very Italian, is Panko breadcrumbs. It is hard to achieve the same delicious crunchy shell, that frying achieves when you are baking but panko gives the best results.
TIP: Spray your breadcrumbs with oil and pop them in the oven for 5-10 mins before you coat your balls. Although not necessary for taste, doing this will give your breadcrumbs a head start in the browning process and will make your arancini more visually like the fried version.
These baked risotto balls really are delicious and approved by both Finn and Rory. I loved that there aren’t tiny pieces of rice to clean up from the high chair, floor, walls, Rory’s hair, clothes…..
You May Also Like
Have you tried this recipe? I would love to know how it went, please leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Baked Arancini
Ingredients
- 600g (3 cups) Cooked and Chilled Risotto *SEE NOTE 1
- 2 eggs, beaten
- 35g (1/4 cup) flour
- 80g (1 1/2 cups) Panko Breadcrumbs *SEE NOTE 2
Instructions
- Pre heat oven to 180c / 350F and line baking tray with baking paper / silicon mat.
- OPTIONAL (to achieve a more golden look to your balls) Place breadcrumbs on a baking tray, spray with oil and bake on the top shelf for around 5 - 10 mins (until golden)
- Place flour in a dish, beaten egg in another and the breadcrumbs on a flat plate.
- Roll risotto into balls (mine were approx. 1 1/2 tbsp each)
- Roll each ball into the flour then dip into the egg and finally coat with the breadcrumbs.
- Place on baking tray, lightly spray with olive oil and cook until golden and heated though out. (Approx. 20 mins)
Recipe Notes
*This post was updated January 2018 with some new pictures and with more detail added to the recipe.
Tracy says
Hi, just wondering what the dip in the picture is? Thanks
Amy says
Hi Tracy. I believe this is a dip that I make often using greek yoghurt, lime juice, smoked paprika and salt (no salt for baby). I just add the lime, smoked paprika and salt to taste.
Tracy says
Lovely, thank you.
Audrey DeSouza says
This is a delicious alternative to frying. Used brown rice that gets the risotto consistency. Parmesan and bread crumbs added to the rice to bind. Did it the Sicilian way with meat peas ricotta hard boiled eggs. Wow. !!! Never fry again.
Amy says
So happy you liked it, Audrey 🙂
Aus Working Mummy says
These look delicious and I’m planning to make them tonight. I note that you don’t advise freezing the Arancini. Could you tell me how long they keep in the fridge? I am thinking of making these for a friend who has Judy had a baby as a quick dinner/snack. Thank you!!
Amy says
I’m so sorry for the late response, Audrey. You should only reheat rice once, so if you are using leftover risotto then I wouldn’t recommend storing them. If using freshly cooked risotto, I’d refrigerate and eat within one day.
Marianne says
I have always fried but never baked arancini, but have been making them since I first had them in the train station in Milan. That was 2005.. Never seen them before, nor heard of them. Are they as good baked as they are fried?
Amy says
Hi Marianne, I think that really depends on the person. Fried is delicious but baking makes it healthier.
Tracey Davis says
This recipe is amazing. My son said the risotto balls were better than he had at a restaurant recently.
So easy to make to.
Amy says
Thanks Tracey!I’m so happy your son approves 🙂
Danielle says
These were delicious. I used left over pumpkin and mushroom risotto and cooked them in the air fryer. 3yo and 1yo loved helping make these too.
Thankyou for the recipe
Amy says
Perfect! Thank you, I love to hear kids getting involved in the kitchen 🙂
Winet says
Can these be frozen?
Amy says
Hi Winet, I don’t recommend freezing these. The texture is not great after refreezing. Also, (if using leftover rice) you would be reheating to make the balls and then reheating again after freezing, which is not recommended.
Marianne says
I freeze arancini all of the time. Great for a quickie appetizer. You say, “refreeze” Where is the first freeze?
Amy says
Hi Marianne, sorry I meant to freeze. Great to know you freeze arancini with no issues 🙂
Stewart says
Perfect recipe for leftover Risi e Bisi (or Asparagi). Love that it’s baked not fried!
STEPH says
Hi! What could i use to replace the egg?
Thanks
Amy says
Hi Steph, if the risotto is sticky enough you may get away with just missing out the egg. If not, you could try milk or yoghurt or a flax egg. Hope it works
Katelyn Sinclair says
These look delish! What would you recommend for a baby with an egg allergy? How to make the crumbs stick?
Amy says
Thanks Katelyn, if the risotto is sticky enough you may get away with just missing out the egg. If not you could try milk or yoghurt or a flax egg. Hope it works 🙂
Yvonne Antonio says
I found this recipe looking for basic baked arancini and tried it out tonight. My fiancé loved them and ate the whole tray in one day! I sauteed some spinach, removing as much liquid as possible, and added tiny cubes of mozzarella inside them and rolled+baked as per instructions. Thank you so much for this recipe <3
Amy says
Fantastic! Thanks so much for taking the time to let me know you enjoyed this recipe 🙂
Flo says
Just made these, they’re awesome, thank you so much! I used crushed grissini for the coating, which worked really well 🙂 really appreciate the recipe!
Amy says
Thanks, Flo. It really makes my day when I receive lovely comments like this. Thanks for taking the time to leave feedback 🙂
Healthy Kitchen 101 says
Your kid really did a good job! I’ve never tried to bake these balls but fry them, but I’d like to try soon because I find their look more crunchy than being fried.
– Natalie Ellis
Amy says
Thanks Natalie, I’m not sure they would be as crunchy as fried but my kids still love them and they are a little healthier for them.
Marian says
Had loads of left-over risotto from last night and so whipped these up this evening – whizzed up some cornflakes to use as the crumb, perfect! No extra oil needed. My 14-month old loved them. Thanks 🙂
Amy says
Hi Marian, thanks so much for your feedback! Love your cornflake crumb idea!
Krista Danielson says
Thanks for the delicious recipe! The photos were helpful, and the arancinis were super easy to make. I stuffed a cube of mozzarella in the risotto… daughter loves it and calls this “aran-cheesy”
In a pinch, you can use the Seeds of Change brown rice and quinoa pre-cooked mix (heat on stove with butter, oil, water, and Italian seasoning and a splash of white wine). Also, those half-full bags of Thanksgiving stuffing breadcrumbs work if you run out of panko. Not trying to change your awesome recipe, but just passing along info for those busy times when kids are hungry…
But this recipe is perfect! Thanks!
Amy says
Hi Krista, thank you so much for taking the time to give feedback and rate the recipe. I love all your tips! Loving the name aran-cheesy!! Perfect!
Denise says
I’m thinking of making this for a holiday open house and trying to do as much up front as possible.
How did they do with making a freezing before baking? How did you bake them after the freezer (temp/time)?
Thanks!!
Amy says
Hi Denise, if cooking from frozen keep the same temperature but add another 5 mins (approx.) to the cooking time. Happy holidays and enjoy 🙂
Pug says
Now this is a really clever way to use up leftover risotto! It looks like making them will be a fun family affair in the future.
Amy says
Thanks! Fun {and messy!} Enjoy 🙂
Donna says
These look like such a great idea and not something I’ve ever tried at home before although they’re the first thing I pick in restaurants. I completely agree with BLW, I loved doing it but some days the mess – oh the emss!! Thanks for linking up to #RecipeRoundup x
Amy says
Thanks Donna!
Becky, Cuddle Fairy says
Another fantastic recipe idea! I always look forward to your weekly recipes – you have the most wonderful ideas for kids. Finn looks so grown up with his short hair cut! Thanks so much for sharing with #foodpornthursdays x
Amy says
Thanks Becky, that is so nice to read. Yes, Finn looks soo much older with his hair cut! x
Faye says
Oh wow these look great and SO SIMPLE to make! I think I may try these for our next family picnic! Thanks for sharing your recipe x
#reciperoundup
Amy says
Thanks Faye, hope you enjoy 🙂
Amy says
Thanks Chantelle! I hate cleaning up after any rice dish as it seems to get everywhere and is so difficult to sweep up, it just seems to stick to the floor!
chantelle hazelden says
aaaa such a fab idea, I remember giving mine normal risotto and getting it everywhere, this seems like a less messy option #reciperoundup
Leandra says
these look lovely, they would make a fantastic snack for my 3 year old or me!
#foodpornthursdays
Amy says
Thanks Leandra! My 3 yr old loved them!
Angela / Only Crumbs Remain says
These look delicious, and your little boy looks to be having a great time helping in the kitchen. A great way to use up any left over risotto.
Angela x
Amy says
Thanks Angela 🙂