Deine Einkaufsliste
This recipe yields about 9 arancini. One arancino has 234 kcal and 12g of protein.
1
tbsp
olive oil
1
onion, diced
300
g
risotto rice (dry)
1.2
liters
vegetable broth
50
g
grated parmesan cheese
80
g
low-fat mozzarella
1
egg
100
g
Protein Flakes
Protein Flakes
The ultimate organic protein kick.
9.9900
salt, pepper, olive oil spray
200
g
tomato sauce for serving (optional)
Fitness Arancini Recipe
oven-baked rice balls filled with mozzarella
Make arancini and catapult yourself straight to Italy. This Sicilian specialty is made of rice (usually leftover risotto) rolled into a ball, filled, and fried. We won’t fry them, of course, in our kitchen. We opt for the oven to keep the fat content lower – but they still stay moist. Our crispy coating is made of Protein Flakes, keeping them gluten-free and increasing their protein values.
Preparation
-
Heat the olive oil in a pot over medium heat. Saute the onions until they are transparent.
-
Add the risotto rice to the pot. Saute until it also turns transparent. Add a splash of vegetable broth and stir.
-
Gradually add the rest of the vegetable broth, stirring frequently. Always add only enough broth to just cover the rice, then let it absorb the liquid before adding more.
-
After 20 minutes, when the rice is cooked, add the parmesan and stir. Allow to cool fully.
-
Preheat the oven to 200° C.
-
Cut the mozzarella into 9 cubes. Shape the risotto into 9 fist-sized balls, and press a cube of mozzarella into the middle of each one. Reshape the ball so the mozzarella is covered.
-
Beat the egg in a shallow bowl. Blitz the Protein Flakes in a food processor until they're ground finer. Spread them on a plate.
-
Coat each ball first with the beaten eggs, then roll in the Protein Flakes to coat all over.
-
Place the arancini on a piece of parchment paper on a baking tray.
-
Spray with an oil spray and bake for 25-30 minutes, until golden-brown.
-
Serve with tomato sauce if desired.
- Enjoy!
Our Tip
Which rice should you use for arancini? We use risotto rice - a round-grain rice. Look for arborio, vialone, or carnaroli, and stay away from the rice-pudding sort, as it gets sticky and soft when it's cooked. Arancini need their rice to stay firm, just like it is in a risotto.
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