how to make

Vegetarian Arancini With Aubergines and Chickpeas

by

Health

Time

1h 30m

Cost

Nutrients

213 kcal

Carbs 36 grams

Sugars 2 grams

Total Fats 4 grams

Saturates 1 grams

Fibers 3 grams

Proteins 6 grams

About this recipe

Crispy breadcrumbs coat a saffron-flavoured rice ball stuffed with aubergines, tomatoes, and chickpeas. Sounds delicious? Well, it is!

These tasty oven-baked vegetarian risotto balls, also known as arancini, are a famous street-food that originates from the south of Italy. Make a big batch of them as they're perfect for a party or as picnic nibble.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Gluten
  • Dairy

Servings

12

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Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp

STEP 1

Sizzle the onions with olive oil, add the rice and cook for a few minutes. Add a ladle of hot broth and allow to become absorbed before adding the next. Repeat until the rice is well cooked - about 15 minutes.

Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp

STEP 2

Stir in salt, pepper, saffron, and grated parmesan. Transfer the risotto over a baking tray, cover with cling film, and refrigerate.

Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp

STEP 3

In the meantime, sizzle crushed garlic with olive oil, and add diced aubergines, tinned chopped tomatoes, chickpeas, fresh basil and parsley. Cook for 10 minutes and then season with salt, paprika, and lemon zest.

Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp

STEP 4

Scoop a portion of cold risotto into your hand and add one tablespoon of the filling mix in the centre. Then, wrap the rice around the filling to seal the rice ball.

Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp

STEP 5

Prepare one bowl with flour and water and one with mixed breadcrumbs, garlic powder, and dried basil. Dip each ball first in the batter and then in the breadcrumbs.

Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp

STEP 6

Transfer the vegetarian arancini into a non-stick baking tray and brush them with olive oil.

Bake the at 180°C (355°F) for 30 minutes.

Ingredients List

For the Rice Balls

Extra Virgin Olive Oil2 tbsp
Onion50 g
Arborio Rice300 g
Vegetable Stock600 mL
Salt to taste
Black Pepper0.25 tsp
Saffron1 tsp
Parmesan45 g

For the Filling

Garlic Clove1
Aubergine180 g
Tinned Chopped Tomatoes100 g
Tinned Chickpeas120 g
Fresh Basil5 g
Fresh Parsley5 g
Paprika1 tsp
Lemon Zest1 tsp

For the Coating

White Flour80 g
Cold Water130 mL
Breadcrumbs120 g
Garlic Powder1 tsp
Dried Basil1 tbsp