Print

Baked Arancini with Peas and Mozzarella

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These baked arancini with peas and mozzarella are a lighter take on the Italian classic. Made from creamy risotto, filled with gooey mozzarella, coated in crispy breadcrumbs, and baked instead of fried, they’re perfect for appetizers, snacks, or entertaining.

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)

Instructions

  1. Make the risotto: Heat olive oil in a saucepan over medium heat. Sauté onion until soft.
  2. Stir in Arborio rice and toast for 1–2 minutes. Add wine (if using) and cook until absorbed.
  3. Add warm broth one ladle at a time, stirring constantly until absorbed before adding more (about 20 minutes total).
  4. Stir in peas during the last minute of cooking. Remove from heat, mix in Parmesan, and season with salt and pepper.
  5. Spread risotto in a shallow dish, cool completely, and refrigerate for 1–2 hours (or overnight).
  6. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Shape arancini: Take a heaping tablespoon of chilled risotto, flatten slightly, place a cube of mozzarella inside, and roll into a ball.
  8. Coat each ball in flour, dip in beaten egg, then coat with breadcrumbs.
  9. Arrange on baking sheet, drizzle or spray with olive oil, and bake for 20–25 minutes, until golden and crispy.
  10. Serve warm with marinara or your favorite dipping sauce.

Notes

  • Add chili flakes to breadcrumbs for a spicy kick.
  • Smoked mozzarella adds a rich, smoky flavor.
  • To reheat, bake at 350°F for 10–12 minutes until warmed through.
  • Can be frozen before baking; bake from frozen, adding 5–7 minutes.

Nutrition

Find it online: https://recipesbyliza.com/baked-arancini-with-peas-and-mozzarella/