Fitness Arancini Recipe

oven-baked rice balls filled with mozzarella

a slate-gray plate of fitness arancini sits with a small bowl of deep red tomato sauce on the plate. A few medium-skin-toned fingers invitingly hold a wooden spoon scooping some of the sauce out.
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 234
Protein 12 g
Fat 7 g
CARBOHYDRATES 29 g
Ingredients …

3 Persons

You will need

This recipe yields about 9 arancini. One arancino has 234 kcal and 12g of protein.
1 tbsp olive oil
1 onion, diced
300 g risotto rice (dry)
1.2 liters vegetable broth
50 g grated parmesan cheese
80 g low-fat mozzarella
1 egg
100 g Protein Flakes
Protein Flakes
Protein Flakes
The ultimate organic protein kick.
4.5/5
9.9900
300g
()
salt, pepper, olive oil spray
200 g tomato sauce for serving (optional)

Fitness Arancini Recipe

oven-baked rice balls filled with mozzarella

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Make arancini and catapult yourself straight to Italy. This Sicilian specialty is made of rice (usually leftover risotto) rolled into a ball, filled, and fried. We won’t fry them, of course, in our kitchen. We opt for the oven to keep the fat content lower – but they still stay moist. Our crispy coating is made of Protein Flakes, keeping them gluten-free and increasing their protein values.

Preparation

  • Heat the olive oil in a pot over medium heat. Saute the onions until they are transparent.
  • Add the risotto rice to the pot. Saute until it also turns transparent. Add a splash of vegetable broth and stir.
  • Gradually add the rest of the vegetable broth, stirring frequently. Always add only enough broth to just cover the rice, then let it absorb the liquid before adding more.
  • After 20 minutes, when the rice is cooked, add the parmesan and stir. Allow to cool fully.
  • Preheat the oven to 200° C.
  • Cut the mozzarella into 9 cubes. Shape the risotto into 9 fist-sized balls, and press a cube of mozzarella into the middle of each one. Reshape the ball so the mozzarella is covered.
  • Beat the egg in a shallow bowl. Blitz the Protein Flakes in a food processor until they're ground finer. Spread them on a plate.
  • Coat each ball first with the beaten eggs, then roll in the Protein Flakes to coat all over.
  • Place the arancini on a piece of parchment paper on a baking tray.
  • Spray with an oil spray and bake for 25-30 minutes, until golden-brown.
  • Serve with tomato sauce if desired.
  • Enjoy!
Our tip Fitness Arancini Recipe

Our Tip

Which rice should you use for arancini? We use risotto rice - a round-grain rice. Look for arborio, vialone, or carnaroli, and stay away from the rice-pudding sort, as it gets sticky and soft when it's cooked. Arancini need their rice to stay firm, just like it is in a risotto.
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