low FODMAP risotto balls - arancini - karlijnskitchen.com

Risotto balls – Italian arancini

I got to know risotto balls at a food market in my hometown. When I was watching my sister taking a bite of a crunchy ball with risotto and melted cheese on the inside, I knew: I need this too. So at home, I made my own low FODMAP risotto balls!

These balls are called arancini and in Italy, they are often made with leftover risotto. They add some mozzarella to the risotto and make balls of it. The balls are rolled into egg and breadcrumbs and are fried. A delicious party snack for the holidays! You could serve risotto at the Christmas dinner and make a bit extra, so you can make arancini for a snack. It’s soooo good!

I am not good at rolling small balls, so I served pretty large risotto balls and only made 10 risotto balls with this recipe. If you make smaller balls you can easily get 15-20 balls from this recipe.

What do you need (for 10-20 risotto balls)

  • Prepared risotto (I used this recipe and made a double amount, in total I used 300 g uncooked risotto rice)
  • 125 g mozzarella, cut into small pieces
  • 1 egg
  • Low FODMAP bread crumbs
  • 1 l sunflower oil

How to make the low FODMAP risotto balls

  1. Prepare the risotto. I made a double amount of this recipe. Leave the risotto to cool down completely. You can put the risotto in the fridge for a while, that makes it easier to work with.
  2. Put the egg in a bowl and whisk and divide some bread crumbs over a plate.
  3. Take a small handful of risotto and put a piece of mozzarella in the middle. Roll the risotto into a ball and press together with your hands.
  4. Roll the risotto ball first through the egg and then through the breadcrumbs. Make sure the risotto ball has been covered by a thin layer of breadcrumbs on all sides. Repeat until you have used all of the risotto.
  5. Heat the sunflower oil in a heatproof pan. Carefully put some risotto balls into the oil, using a heatproof spatula. Fry the balls for about 5 minutes until they are golden brown and crispy. Gluten-free breadcrumbs are usually yellow-ish because of this the risotto balls will have a slightly yellow colour.
  6. Serve the risotto balls when they are still warm. If you want to prepare them beforehand, you can do all the steps in the recipe except for the last one beforehand and fry the balls right before you want to serve them.

Enjoy! 

Will you let me know if you make my low FODMAP risotto balls? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

low FODMAP risotto balls - arancini - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low FODMAP risotto balletjes - arancini - karlijnskitchen.com

Risotto balls – Italian arancini


  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 10 1x

Description

Low FODMAP risotto balls or: Italian arancini with a gluten-free crust. Fried risotto balls with a crunchy crust. A delicious party snack!


Ingredients

Scale
  • Prepared risotto (I used this recipe and made a double amount, in total I used 300 g uncooked risotto rice)
  • 125 g mozzarella, cut into small pieces
  • 1 egg
  • Low FODMAP bread crumbs
  • 1 l sunflower oil

Instructions

  1. Prepare the risotto. I made a double amount of this recipe. Leave the risotto to cool down completely. You can put the risotto in the fridge for a while, that makes it easier to work with.
  2. Put the egg in a bowl and whisk and divide some bread crumbs over a plate.
  3. Take a small handful of risotto and put a piece of mozzarella in the middle. Roll the risotto into a ball and press together with your hands.
  4. Roll the risotto ball first through the egg and then through the breadcrumbs. Make sure the risotto ball has been covered by a thin layer of breadcrumbs on all sides. Repeat until you have used all of the risotto.
  5. Heat the sunflower oil in a heatproof pan. Carefully put some risotto balls into the oil, using a heatproof spatula. Fry the balls for about 5 minutes until they are golden brown and crispy. Gluten-free breadcrumbs are usually yellow-ish because of this the risotto balls will have a slightly yellow colour.
  6. Serve the risotto balls when they are still warm. If you want to prepare them beforehand, you can do all the steps in the recipe except for the last one beforehand and fry the balls right before you want to serve them.
  • Prep Time: 1 hour

 

 

Gearchiveerd onder:

Leave a Reply

Your email address will not be published.

Recipe rating