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Mushroom arancini recipe

Mushroom arancini recipe

6 ratings

Using shop-bought risotto makes whipping up this snack a doddle. Serve it at a dinner party or simply enjoy a portion all to yourself. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook, 30 mins to cool
  • 534 calories / serving
  • Vegetarian


  • 385g pack mushroom risotto
  • 200g cooked white rice
  • 75g plain flour
  • 100g dried breadcrumbs
  • 85g grated mozzarella
  • 1 large egg, beaten
  • 3 garlic cloves, finely chopped
  • 10g fresh parsley, finely chopped
  • 350g tub fresh arrabbiata sauce
  • vegetable oil, for deep-frying
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 29%
  • Sugars

    7g 8%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 71.8g Protein 16.6g Fibre 3.9g


  1. Cook the risotto and rice in a frying pan over a medium-high heat for 3-4 mins, stirring constantly, until sticky. Season, cool on a baking tray (that will fit in the fridge) to room temperature, then chill for 20 mins.
  2. Put the flour and breadcrumbs on separate plates. Stir the cheese into the risotto, then use floured hands to shape into 8 balls. Roll in the flour, shake off any excess, repeat with the egg, then coat in breadcrumbs. Chill in the fridge for 1 hr.
  3. Mix the garlic and parsley and put 3⁄4 in a saucepan with the arrabbiata sauce. Simmer over a high heat for 5 mins until thickened; keep warm.
  4. Preheat the oven to gas 3, 170°C, fan 150°C. Half-fill a deep saucepan with oil and set over a medium-low heat until it reaches 170°C or a piece of bread browns in 45 secs. Cook 4 risotto balls at a time for 7-8 mins, turning occasionally with a slotted spoon, until golden and crisp. Transfer to a baking tray lined with kitchen paper and keep warm in the oven.
  5. Top the warm tomato sauce with the remaining garlic-parsley mix, then serve with the arancini.
See more Snack recipes

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