Asparagus Arancini

These tasty little arancini balls are quick and easy to whip up from left over risotto. For a light meal, make larger arancini and serve warm with a tossed salad. To serve with drinks, or as a starter, make smaller arancini.

			  Asparagus Arancini

Serves: 4-6

Cooking time: 5-10 minutes


  • 1 qty Asparagus, Pumpkin and Tomato Risotto (See Tip)
  • 12-18 small cubes feta or mozzarella
  • 1- 1 1/2 cups flour seasoned with salt and pepper
  • 2 free range eggs, beaten
  • 1- 1 1/2 cups dried breadcrumbs
  • Oil for frying


  1. Using slightly moistened hands, form risotto into balls, pressing a cube of feta or mozzarella into centre of each ball.
  2. Place flour, eggs and breadcrumbs on three separate plates.
  3. Coat arancini balls in flour, dip in beaten egg and coat with breadcrumbs. Place on a plate or tray lined with baking paper, cover and set aside in refrigerator for 1-2 hours to firm up.
  4. Heat enough oil to cover arancini balls. Test if oil is hot enough by dipping the end of a wooden spoon in oil. When oil is hot enough it bubbles up around the wooden spoon. If not, continue heating oil and testing using this method.
  5. Cook arancini until light golden brown, remove immediately and drain thoroughly on paper towel to remove excess oil.


  • Check out recipe for Asparagus, Pumpkin and Tomato Risotto in Main Meals category. Make a double quantity at one time so you have one quantity for dinner and one quantity to make into arancini.
  • Arancini is best made from cold cooked risotto to allow the rice to absorb excess moisture.

Recipe provided by the Australian Asparagus Council.

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