Baked Arancini Risotto Cups: A Healthy Italian Delight

Why Make This Recipe

Baked Arancini Risotto Cups are not just a tasty treat; they are also a healthier take on a classic Italian dish. By baking instead of frying, this recipe cuts down on calories while still giving you that delightful crunch. These cups are perfect for gatherings, appetizers, or even a weeknight meal. Plus, you can customize the flavors with your favorite veggies and herbs, making them versatile and fun!

How to Make Baked Arancini Risotto Cups

Ingredients

• 1 cup Arborio Rice (Carnaroli can be used as a substitute.)
• 4 cups Vegetable Stock (Low-sodium for a healthier touch.)
• 1 cup Button Mushrooms (Seasonal veggies like peas or corn can be used.)
• 2 cloves Garlic (Use fresh for best flavor.)
• 1 small Onion (Shallots or Celery) (Finely chopped.)
• 2 tablespoons Butter (Olive oil may be used as a dairy-free alternative.)
• 1 tablespoon Olive Oil (For sautéing.)
• 1 teaspoon Thyme (Oregano or rosemary can be good alternatives.)
• 1/2 cup White Wine (Optional, can be omitted.)
• 1/2 cup Parmesan Cheese (Nutritional yeast for a vegan option.)
• 1 cup Breadcrumbs (Mix with herbs for extra flavor.)
• 1 tablespoon Truffle Oil (Extra virgin olive oil for a lighter alternative.)
• 1 cup Marinara Sauce (Crucial for overall flavor.)

Directions

1. Start by heating the vegetable stock in a pot. Keep it warm on low heat.
2. In a separate large pan, heat the olive oil and butter over medium heat.
3. Add the chopped onion and garlic. Cook until softened, about 3-4 minutes.
4. Stir in the mushrooms and thyme, cooking for another 3 minutes.
5. Add the Arborio rice and toast it lightly while stirring for about 2 minutes.
6. Pour in the white wine (if using) and let it absorb into the rice.
7. Gradually add the warm vegetable stock, one ladle at a time, stirring frequently. Allow each ladle to absorb before adding the next. This should take about 15-20 minutes.
8. Once the rice is creamy and al dente, remove it from heat. Stir in the Parmesan cheese and set aside to cool slightly.
9. Preheat your oven to 400°F (200°C).
10. Once the risotto is cool enough to handle, shape it into small balls or cups. Roll them in breadcrumbs to coat.
11. Place the cups on a baking sheet lined with parchment paper. Drizzle with truffle oil.
12. Bake in the preheated oven for about 20-25 minutes until golden brown.
13. Serve warm with marinara sauce for dipping.

How to Serve Baked Arancini Risotto Cups

Serve these delicious cups warm with a side of marinara sauce for dipping. They make a great appetizer for parties, a tasty snack for movie night, or a unique side dish for dinner. You can also garnish with a sprinkle of fresh herbs or extra Parmesan cheese for added flavor and presentation.

How to Store Baked Arancini Risotto Cups

To store the Baked Arancini Risotto Cups, allow them to cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10 minutes or until heated through.

Tips to Make Baked Arancini Risotto Cups

• Make sure your risotto is not too liquidy before shaping the cups; it should be thick enough to hold its shape.
• You can add different vegetables or spices based on what you like or have on hand.
• Test one cup first to ensure they hold together well before baking the entire batch.

Variation

Feel free to get creative! Try adding cooked spinach, sun-dried tomatoes, or crispy bacon bits to the risotto for different flavors. You can also experiment with different cheeses or use gluten-free breadcrumbs if needed.

FAQs

Can I freeze Baked Arancini Risotto Cups?
Yes, you can freeze them before or after baking. Just make sure to freeze them in a single layer first, then transfer to a container or freezer bag.

How can I make this recipe vegan?
To make it vegan, substitute the butter with olive oil and use nutritional yeast instead of Parmesan cheese. Omit the wine or use a vegan variety.

What can I serve with Baked Arancini Risotto Cups?
These cups pair wonderfully with a simple salad, roasted veggies, or even a hearty soup for a complete meal.

Baked Arancini Risotto Cups

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• Author: jurgentukur
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A healthier baked version of classic Arancini made with Arborio rice, cheese, and flavorful veggies, served with marinara sauce.

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Ingredients

• 1 cup Arborio Rice
• 4 cups Vegetable Stock
• 1 cup Button Mushrooms
• 2 cloves Garlic
• 1 small Onion
• 2 tablespoons Butter
• 1 tablespoon Olive Oil
• 1 teaspoon Thyme
• 1/2 cup White Wine (optional)
• 1/2 cup Parmesan Cheese
• 1 cup Breadcrumbs
• 1 tablespoon Truffle Oil
• 1 cup Marinara Sauce

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Instructions

1. Heat the vegetable stock in a pot and keep warm on low heat.
2. In a large pan, heat olive oil and butter over medium heat.
3. Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
4. Stir in mushrooms and thyme, cooking for another 3 minutes.
5. Add Arborio rice and toast lightly while stirring for about 2 minutes.
6. Pour in white wine (if using) and let it absorb.
7. Gradually add warm vegetable stock, one ladle at a time, stirring frequently for about 15-20 minutes.
8. Once creamy and al dente, remove from heat and stir in Parmesan cheese; cool slightly.
9. Preheat oven to 400°F (200°C).
10. Shape risotto into small balls or cups, roll in breadcrumbs, and place on a parchment-lined baking sheet.
11. Drizzle with truffle oil and bake for 20-25 minutes until golden brown.
12. Serve warm with marinara sauce for dipping.

Notes

Ensure risotto is thick enough to hold shape before shaping cups. Experiment with different fillings and toppings for variety.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian