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Home > Vitafriendspku > Recipes > Arancini (Fried risotto balls)
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Arancini (Fried risotto balls)

  • RECIPE MAKES: 24 balls
  • PREP TIME: 20-25 min
  • COOK TIME: 45 min (includes 15 min cooling time)

Arancini are a traditional Sicilian street food, they get their name from their colour, arancini means little oranges. This recipe takes a bit of time, but is well worth the effort. Enjoy these delicious morsels as a snack, or part of a main meal. 

step 1

Place oil in a medium sized frying pan, heat to medium. Add onion and garlic, cook, stirring 5min., until softened.  

step 2

Add rice to the pan, stir 1-2min., until semi-translucent.  Add salt, pepper, parsley, stock, tomato paste, and butter.  Mix well, bring to a gentle boil, reduce heat to the lowest setting. Simmer, covered, 15-20min., until rice is tender, and stock absorbed.

Breadcrumbs and Coating
step 3

While rice is cooking, place stale bread into a food processor and blitz until you have fine breadcrumbs.  Measure 150g of crumbs. Place these into a bowl, and set aside.

step 4

Into another bowl, place milk alternative. 

step 5

Line a shallow baking tray with baking paper.

step 6

Once rice is tender and stock absorbed, turn off heat, and stir through parmesan.  Spread rice onto the prepared baking tray, and cool in a refrigerator, 15min.  

step 7

Place cooled rice into a medium sized mixing bowl, stir through FATE mix.

Assembly and Cook
step 8

Form risotto mixture into 24 balls (Roll balls in the palm of your hands, using a heaped dessertspoon of mixture for each ball).

step 9

Place each ball into milk alternative, then the breadcrumbs. Repeat until all balls are coated in crumbs.

step 10

In a medium sized frying pan, heat oil (approx.,1.5cm deep), to 180°C., until it forms small bubbles but is not smoking. Fry balls, 6-8 at a time, turning regularly, (this is to stop crumbs  sticking to pan, and releasing risotto mixture), 4-5min. Place fried arancini on a paper towel lined plate.

step 11

Cool 5min, serve warm.   




0.2g per ball





Try using stale protein free bread instead of gluten free bread, to keep this recipe protein free.


Serve with a simple tomato sauce, and a big green salad for a main meal.  Yummy!



  • To Make Risotto
  • 1 ½ Tbsp olive oil
  • 1 very small onion, peeled, finely chopped
  • 1 clove crushed garlic
  • 1 cup low protein rice (i.e., Mevalia Rice)
  • ½ tsp salt
  • Dash, finely ground black pepper
  • 2 Tbsp dried parsley
  • 2 cups vegetable stock
  • 1 tsp tomato paste
  • 1 ½ Tbsp butter (or dairy free margarine)
  • 1/3 cup low protein grated parmesan cheese (i.e., Biocheese Dairy Free Parmesano)
  • ½ cup FATE low protein all-purpose mix
  • To Make Breadcrumbs*
  • 5 slices (5 x 39g) stale gluten free white bread (i.e., Helga’s gluten free traditional white)
  • To Make Coating For Balls
  • 1/3 cup low protein milk alternative
  • 150g *gluten free breadcrumbs
  • 1 cup vegetable oil