Name: Baked Arancini with Vegetable Ragu Filling
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 arancini
Cuisine: Italian cuisine
Ingredients: 2 cup arborio rice (cooked and cooled); 1 pcs egg (beaten); 0.5 cup parmesan cheese (grated); 1 tsp salt; 0.5 tsp black pepper; 1 cup breadcrumbs (panko preferred); 2 tbsp olive oil; 1 cup onion (finely chopped); 1 cup carrots (finely chopped); 1 cup celery (finely chopped); 2 tsp garlic (minced); 1 cup crushed tomatoes; 0.5 cup vegetable broth; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 4 oz fontina cheese (cubed)

Golden-brown, crispy arancini sit atop a rich, vibrant vegetable ragu, garnished with fresh green scallions and a sprinkle of Parmesan.

Classic DishArancini

Prep: 30 min • Cook: 25 min. A healthier take on Sicilian arancini. These rice balls are baked instead of fried, featuring a hearty and flavorful vegetable ragu and melted fontina cheese, perfect for a lighter Italian meal.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 12

Instructions

Prepare the Vegetable Ragù

1Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2Add garlic and cook for 1 minute more until fragrant.
3Stir in crushed tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until thickened.
4Let the ragù cool slightly.

Make the Arancini Mixture

1In a large bowl, combine the cooled arborio rice, beaten egg, grated parmesan cheese, salt, and pepper. Mix well until everything is evenly incorporated.

Assemble the Arancini

1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Take about 2 tablespoons of the rice mixture and flatten it in your palm. Place about 1 teaspoon of the vegetable ragù and a cube of fontina cheese in the center.
3Carefully enclose the filling with the rice mixture, shaping it into a ball. Repeat with the remaining mixture and filling.
4Roll each rice ball in the breadcrumbs, ensuring it's fully coated.
5Place the breaded arancini on the prepared baking sheet.

Bake the Arancini

1Bake for 20-25 minutes, or until golden brown and heated through.

Instructions

Prepare the Vegetable Ragù

1Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2Add garlic and cook for 1 minute more until fragrant.
3Stir in crushed tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until thickened.
4Let the ragù cool slightly.

Make the Arancini Mixture

1In a large bowl, combine the cooled arborio rice, beaten egg, grated parmesan cheese, salt, and pepper. Mix well until everything is evenly incorporated.

Assemble the Arancini

1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Take about 2 tablespoons of the rice mixture and flatten it in your palm. Place about 1 teaspoon of the vegetable ragù and a cube of fontina cheese in the center.
3Carefully enclose the filling with the rice mixture, shaping it into a ball. Repeat with the remaining mixture and filling.
4Roll each rice ball in the breadcrumbs, ensuring it's fully coated.
5Place the breaded arancini on the prepared baking sheet.

Bake the Arancini

1Bake for 20-25 minutes, or until golden brown and heated through.

Nutrition Information

Calories: 211 kcal
Protein: 8 g
Fat: 8 g
Carbs: 27 g

Nutrient	Per serving
Calories	211 kcal
Protein	8 g
Fat	8 g
Carbs	27 g

Tips

Ensure the Arborio rice is fully cooled before mixing to achieve the best texture for shaping.
For an even crispier exterior, you can lightly spray the arancini with cooking oil before baking.
Serve hot with a side of marinara sauce or a fresh green salad for a complete Italian meal.

Baked Arancini with Vegetable Ragu Filling

Instructions

Nutrition Information

Tips

Variations of Arancini

Gourmet Arancini with Truffle and Porcini

Spicy Nduja and Smoked Scamorza Arancini