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Arancini: Spinach rice balls

Arancini: Spinach rice balls

Experience a taste of Italy with our delectable Arancini: Spinach Rice Balls recipe. These golden, crispy bites are filled with a creamy spinach and cheese center, encased in a perfectly seasoned rice coating. Whether served as an appetizer or a main course, these savory delights are sure to impress with every irresistible bite.


  • 200g risotto rice
  • 60cl poultry stock
  • 100g baby spinach
  • 20g Parmesan
  • 15g butter
  • 15g flour
  • 15cl milk
  • 1 ball of fresh mozzarella, diced
  • 150g flour
  • 200g breadcrumbs
  • 2 cups of frying oil
  • Salt/pepper


1/ Bring the poultry stock to a boil in the frying pan then add the rice, reduce heat and simmer for 20 minutes while regularly stirring.

2/ Remove the rice and set aside to cool.

3/ Clean the frying pan, bring to medium heat and add one spoon of oil, then fry the spinach for several seconds. Add the Parmesan.

4/ Melt the butter in a saucepan and add the flour while stirring, then add the milk. Cook for 2 minutes and season.

5/ With the heat turned off, mix the spinach into the bechamel sauce and add the mozzarella.

6/ Place a spoon of rice into the palm of your hand and create a cavity to insert a bit of the spinach mix.

7/ Pinch the top to seal the cavity and create a ball, repeat the operation.

8/ Mix the flour with 1.2 cups of water, dip the rice balls into the mixture then coat them with breadcrumbs.

9/ Place the balls in heated oil until they brown.

Tip: Your arancini will go great with a home-made tomato sauce.


Preparation time: 45 min

Cooking time: 40 min

6 servings

CRISTEL Products used:

CRISTEL Stainless Steel Saute Pan and Sauce Pan
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