Arancini Primavera

Originally an Italian dish, these cheesy, deep fried spiced, rice balls are often made using the rice from left-over risotto in Italy!
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Cooking Time

15-20 min

Meal Type


Preparation Time

15 min




  • 3 to 4 garlic cloves
  • 1 onion
  • 2 tbsp olive oil
  • 1 cup Arborio rice
  • 1 cup stock
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 tbsp butter
  • cup grated Parmesan cheese
  • ½ cup mozzarella cheese
  • diced
  • chopped parsley
  • 1 egg
  • Breadcrumbs for coating
  • oil for frying
  • For Serving Puttanesca Sauce


  1. 1

    Finely chop garlic and onion. Chop yellow and red bell peppers too. Heat olive oil in a pan. Saute chopped garlic and onion. Add some Arborio rice to the pan. Mix well by pouring stock into this. Add the chopped red and yellow bell peppers to the rice mix. Add some butter parmesan cheese and chopped parsley. Mix well. When it is cooked allow it to cool. Take an egg in a bowl and beat it well. Dice the mozzarella cheese. grease your hands with some oil. Make small balls using the rice mixture. Make a pocket in the rice ball and fill with the diced mozzarella cheese. Roll it again to make a fine ball shape. Dip the balls in the beaten egg. Coat it with the breadcrumbs. Heat oil in a pan. When the oil is hot deep fry the rice balls. Drain off the excess oil using a tissue paper. Serve it with puttanesca sauce.

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