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arancini and tomato dipping sauce

Baked arancini with tomato dipping sauce

These easy baked arancini, or risotto balls, are the perfect use for leftover risotto. Delicious dipped into a tomato sauce.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine Italian
Servings 6
Calories 197 kcal

Ingredients
 
 

For the arancini

  • 500 g leftover cold risotto
  • Small handful cheese eg mozzarella, cheddar or vegan alternative, grated
  • Small bowl of cornflour
  • Small bowl of milk I use oat milk
  • Small bowl of breadcrumbs I used panko
  • 2 tablespoons olive oil for brushing

For the tomato dipping sauce

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 400 g tin of chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon balsamic vinegar
  • ½ lemon juiced
  • salt and pepper to taste

Instructions
 

To make the arancini

  • Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6. Line a baking tray with non-stick baking paper.
  • Using your hands take a golf ball sized handful of risotto out of the bowl and squash together with the palms of your hands. It's important to squeeze really well so your arancini holds together.
  • Make a hole in the centre with your finger and push in some cheese, closing the hole when you’re done.
  • Roll your risotto ball in the cornflour, the milk and finally the breadcrumbs.
  • Place on the prepared baking tray and repeat with the remaining risotto.
  • Brush each risotto ball with olive oil - this isn't essential but will help your arancini to turn out golden and crispy.
  • Bake in the pre-heated oven for 15-20 minutes until golden brown.

To make the dipping sauce

  • While the arancini are baking make the sauce. Heat the olive oil in a medium saucepan and sauté the onion until soft.
  • Add the garlic, stir and cook for one minute. Add the tin of chopped tomatoes, a teaspoon of dried oregano, a tablespoon balsamic vinegar and the juice of half a lemon. Stir well.
  • Bring to the boil then reduce to a simmer and cook until thickened slightly. Season to taste with salt and pepper.
  • Serve the arancini warm* with the dipping sauce on the side.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. If serving to children allow them to cool as the cheese inside gets very hot.

Nutrition

Calories: 197kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 97mgPotassium: 198mgFiber: 1gSugar: 3gVitamin A: 86IUVitamin C: 13mgCalcium: 36mgIron: 2mg
Keyword baked arancini
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