Name: Baked Arancini with Peas and Mozzarella
Prep time: 45 min
Cook time: 25 min
Total time: PT-488376H56M41S
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 1 cup Arborio rice; 1/4 cup dry white wine (optional); 4–5 cups vegetable or chicken broth, kept warm; 1/2 cup grated Parmesan cheese; 1/2 cup peas (fresh or frozen); Salt and pepper to taste; 3/4 cup mozzarella, cut into 1/2-inch cubes; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/4 cups panko breadcrumbs; 2 tbsp olive oil (for drizzling or spraying)

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These baked arancini are my lighter twist on the classic Italian rice balls. They still deliver that crispy, golden coating and creamy, cheesy center I love, but without the deep frying. Instead, I bake them until perfectly crunchy on the outside and soft inside, making them a little healthier while still feeling like pure comfort food.

Why You’ll Love This Recipe

I love this recipe because it’s a clever way to use up leftover risotto while creating something that feels totally new. The baked version keeps things lighter and cleaner in the kitchen, yet still gives me the satisfying crunch I crave. The gooey mozzarella center is irresistible, and the peas add a pop of sweetness that balances the richness. These are great for appetizers, snacks, or even as part of a main meal, and they reheat beautifully for next-day lunches. Baked Arancini with Peas and Mozzarella

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the risotto:
2 tbsp olive oil
1 small onion, finely chopped
1 cup Arborio rice
1/4 cup dry white wine (optional)
4–5 cups vegetable or chicken broth, kept warm
1/2 cup grated Parmesan cheese
1/2 cup peas, fresh or frozen
Salt and pepper to taste

For the arancini:
3/4 cup mozzarella, cut into 1/2-inch cubes
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/4 cups panko breadcrumbs
2 tbsp olive oil for drizzling or spraying

Directions

I start by making the risotto: In a saucepan over medium heat, I heat the olive oil and sauté the onion until soft and translucent.
I stir in the Arborio rice and toast for 1–2 minutes. If using, I pour in the white wine and cook until absorbed.
I add the warm broth a ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This takes about 20 minutes.
In the last minute, I stir in the peas, then remove the pan from the heat and mix in the Parmesan cheese. I season with salt and pepper.
I spread the risotto in a shallow dish and let it cool completely, then refrigerate for 1–2 hours (or overnight).
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I take a heaping tablespoon of chilled risotto, flatten it slightly, place a cube of mozzarella in the center, and shape it into a ball. I repeat with the remaining risotto.
I set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. I roll each ball in flour, dip in egg, then coat in breadcrumbs.
I arrange the arancini on the baking sheet, drizzle or spray with olive oil, and bake for 20–25 minutes, until golden and crispy.
I serve them warm with marinara or my favorite dipping sauce.

Servings and timing

This recipe makes about 30 arancini.
Preparation time: 45 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Total time: 1 hour 10 minutes active + chilling

Variations

I sometimes mix chopped cooked ham, prosciutto, or sun-dried tomatoes into the risotto for extra flavor. For a spicy kick, I add a pinch of chili flakes to the breadcrumb coating. Using smoked mozzarella instead of regular adds a rich, smoky twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F for 10–12 minutes until warmed through and crisp again. I can also freeze them before baking; when ready, I bake from frozen, adding 5–7 extra minutes to the cooking time.

FAQs

Can I use store-bought risotto?

Yes, I can use good-quality store-bought risotto as long as it’s thick enough to shape into balls.

Can I make these gluten-free?

Yes, I use gluten-free breadcrumbs and flour for a fully gluten-free version.

Do I have to chill the risotto before shaping?

Yes, chilling helps the rice firm up, making it much easier to shape without falling apart.

Can I air fry these instead of baking?

Yes, I can air fry at 375°F for about 12–15 minutes, turning halfway through.

Why are my arancini not crispy?

I make sure to drizzle or spray enough oil on the breadcrumbs before baking, and avoid overcrowding the baking sheet.

Conclusion

I love how these baked arancini bring together all the comfort of creamy risotto, the indulgence of melted mozzarella, and the satisfaction of a crispy coating—without the heaviness of frying. They’re a great make-ahead option, perfect for entertaining or meal prepping, and always a hit at the table.