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+ servings
Baked Arancini in Dish with Yoghurt Dip

Baked Arancini

Risotto formed into balls, coated in breadcrumbs and baked.
Course Main Meal
Cuisine Italian Inspired
Keyword Baked Arancini, Baked Risotto Balls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Balls
Calories 108kcal


  • 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


  • 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)


1. Make sure to your risotto is properly chilled and was 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. 
If serving to a baby make sure the risotto was made using homemade stock or baby stock/low salt stock.
Link to Vegetable Risotto Recipe
2. I personally feel panko breadcrumbs produce the best result in this recipe. However you can substitute them with dried breadcrumbs. 
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Values are based on plain cooked risotto and will differ depending on the cooked risotto made.


Calories: 108kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 59mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 17mg | Iron: 1mg