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Baked Arancini

Quick Information

45 min - 1 hr
Gluten Free



1 cup Lundberg Family Farms Arborio Rice

1 Tbsp. olive oil

4-5 cups hot stock (or water)

½ cup white wine (optional)

¼ cup Parmesan cheese, grated

1/2 tsp. ground cumin (or Italian spice blend)

1 Tbsp. sundried tomatoes, minced

4-5 ounces cheese (cheddar, mozzarella, pepper jack), cut into ½” cubes

4-5 ounces Lundberg Family Farms Rice Chips (any flavor to complement your cheese choice), finely crushed (or seasoned bread crumbs)

Tip: Place Rice Chips in a plastic baggie and use a rolling pin to crush.

Salsa or Marinara sauce for dipping


Heat olive oil in a heavy non-stick 2 quart pot.  Sautee Lundberg Arborio Rice until grains are coated with oil.  Add wine and stir constantly on medium heat until wine is absorbed.  Add 1 cup of hot stock or water, stirring until liquid is absorbed.  Continue cooking for about 20 minutes, adding remaining liquid 1 cup at a time.  Remove from heat and stir in grated parmesan cheese; allow to cool or refrigerate.

Pre-heat oven to 400°F

Stir in cumin and sundried tomatoes into cooled risotto.  Scoop 1 level tablespoon risotto mixture into moistened hands, and flatten. Center cheese cube in risotto and form a ball, sealing well. Continue making balls until all risotto and cheese cubes are used.  Roll risotto balls in crushed rice chips and place on ungreased cookie sheet. Bake for 13-14 minutes.

Cool slightly before serving. (Melted cheese will be hot.)  Serve with salsa or marinara sauce.

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Nutritional Facts

Serving Size: 3 Arancini

Amount Per Serving

Calories 280

Calories from Fat

Total Fat 13g

Saturated Fat 4.5g

Cholesterol 20mg

Sodium 360mg

Total Carbohydrates 31g

Fiber 1g

Sugar 2g

Protein 11g