Spinach Arancini

Spinach Arancini

10

"Arborio rice balls with spinach and Parmigiano-Reggiano and a cube of mozzarella cheese inside are rolled in seasoned panko bread crumbs, then deep fried until golden brown for an impressive and delicious appetizer."

Ingredients

1 h 30 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
  2. Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
  3. On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
  4. Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
  5. Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

Footnotes

  • Recipe by Michael Chiarello for Progresso(R) Foods
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

10
  1. 11 Ratings

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delicious!!!!!!!! mmmmmm.. every1 loved them. crispy, yet moist, good overall flavor. it took quite a while to wait for, but it was worth the wait if you have the time. WILL make again, and next...

By far my favorite thing to make. Everyone loves them! Serve with spicy marinara and Alfredo. I'm too impatient to wait for risotto to cool. Just place in freezer for 10 minutes and you're rea...

This recipie was wonderful! Very easy to make, most ingredients I already had in my pantry, and freezer friendly. LOVED it.

I made this for a dinner party and everyone raved about them! It's definitely a labor intensive recipe, but well worth the effort.

I really wanted to like this recipe, but the best thing I can say about it is that the finished product *looks* like it should taste good. Also, I don't know where the "ready in 1 hour 30 minut...

This is AMAZING. I have made this about 5 times--everyone keeps BEGGING for it! So so so good! I follow the recipe exactly and it is fabulous!

Munching on these right now - yum! Sorry to say we didn't have the branded goodies listed and we exchanged the wine for white wine vinegar (it was the closest thing I had!) they taste absolute...

This does take a lot of time to make, but it's well worth it. I actually followed each step while making this except for the refrigerating part. Like a previous reviewer, I too am impatient so I...

I have made these twice, to rave reviews each time. My picky sister who never eats leftovers just squirreled away the last 5 of these from the platter and hid them in her fridge, so they were go...