Easy-peasy arancini

Stuffed risotto balls - or arancini - are not only THE most delicious addition to a summer salad but also the niftiest way to use up old risotto!

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  • Any left over risotto
  • Tomato passata or tomato sauce
  • Cubes of mozzarella
  • Breadcrumbs (plus egg and flour to help with coating)
  • Sunflower oil


1.Wet your hands - it stops rice from sticking! - and roll your risotto into small ping-pong sized balls. 

2. Make an indent, then pop in a cube of mozzarella and some tomato sauce. Gently push together to close over the gap.
3. Roll in flour, then egg, then breadcrumbs.
4. Heat oil in a deep saucepan - little ones need to be out of the kitchen now - until it's hot enough that you can fry a cube of bread golden in 60 seconds. Bung in the arancini balls a couple at a time, for a few minutes, until golden and crisp.

Delicious served with a spritz of lemon and a summer salad - or add them to wraps for a tasty, fresh lunch. 

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Last updated: almost 3 years ago