Golden, crispy and comforting, these air fryer arancini offer a simple twist on a classic Italian favourite. This version provides a more nutritious option, lower in fat and higher in fibre, making it a great choice for supporting weight management without sacrificing flavour. They are delicious served with our Air Fryer Frozen Vegetables recipe for an even more balanced and satisfying meal. A dish deeply rooted in my Italian family since childhood, reimagined here in a lighter but equally delicious version.
Ingredients
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500 ml (2 cups) dry Arborio rice
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1.5 L (6 cups) reduced-sodium vegetable or chicken broth
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125 ml (½ cup) plant-based ground (such as Beyond Meat) or cooked extra-lean ground beef
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120 g (4 oz) light cheese, cut into cubes about 2 cm × 2.5 cm
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2 eggs
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125 ml (½ cup) whole-wheat breadcrumbs
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125 ml (½ cup) textured vegetable protein (TVP)
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60 ml (¼ cup) nutritional yeast
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750 ml (3 cups) no-salt-added Marinara or tomato sauce
Preparation
- In a large saucepan, bring the broth to a boil over high heat.
- Add the rice, reduce the heat to medium-low and cook for 15 minutes, stirring halfway through, until the rice is tender and most of the broth has been absorbed. Remove from the heat, let cool slightly, then refrigerate for at least 2 hours so the rice is completely cold and easy to shape.
- In a small non-stick skillet, cook the ground meat over medium heat for 5 to 10 minutes, until fully cooked. Set aside.
- Form 12 rice balls of about 125 ml (½ cup) each. Insert a cube of cheese and about 22 ml (1½ tbsp) of meat into the centre of each ball, then seal and shape into compact balls.*
- Preheat the air fryer to 200 °C (400 °F).
- Using a blender, grind the textured vegetable protein into a fine crumb. In one bowl, beat the eggs. In another bowl, combine the breadcrumbs, ground TVP and nutritional yeast.
- Dip each rice ball in the egg, then in the breadcrumb mixture, pressing lightly to coat well. Place in the air fryer basket and lightly spray with canola oil.
- Cook for 15 to 20 minutes, until the arancini are golden and crispy. Serve hot with tomato sauce.
Notes
Keeps for 4 days in the refrigerator in an airtight container.
*To prevent sticking, lightly dampen your hands with cold water before grabbing the rice mixture to prevent it from sticking to your skin.
