These cheese-filled rice balls are a wonderful first course or fun and different side dish.

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PREP15 min
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Cooking25 min
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Ready in1 h 40 min



  1. Step
    In a small saucepan, heat broth and salt over medium heat; keep warm.
  2. Step
    In another saucepan, melt butter over medium heat. Toast rice lightly and start ladling broth into saucepan until absorbed. Stirring occasionally, continue to add broth for about 20 minutes or until all the broth is used and rice is tender. Scrape rice into a large bowl to cool.
  3. Step
    In a small bowl, combine fruilano, walnuts, (if using), and parsley.
  4. Step
    can be refrigerated for up to 1 day.
  5. Step
    Heat oil in large, deep saucepan or deep fryer to 360°F (182°C).
  6. Step
    Roll balls into remaining breadcrumbs. Fry rice balls in batches for about 3 minutes or until golden. Remove with slotted spoon to paper towel-lined plate.
  7. Step
    Serve arancini with pasta sauce and sprinkle with basil.


Nutritional Information

One Serving 1/8 Recipe

Calories 340
Protein 7 g
Carbohydrates 22 g
Fat 25 g
Fibre 2 g
Sodium 790 mg
Calcium 128 mg

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