Cheesy Alfredo Arancini

Leftover risotto is combined with Alfredo sauce made with cauliflower and cooked in the air fryer for less calories and fat than regular risotto balls!

4.86 from 7 votes

Print Pin

Course: Best Tapas and Appetizers

Cuisine: Italian

Prep Time: 5

Cook Time: 30

Additional Time: 20

Total Time: 55

Servings: risotto balls

Author: Jennifer Stewart

Equipment

Ice Cream Scoop, set of 3
Commercial Half Sheet Pans (2)
Parchment Paper Sheets

Ingredients

Cauliflower Alfredo Risotto

1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic minced fine
1/2 cup white onion chopped fine
1 cup Arborio rice Italian Rice
2 cups chicken stock or veggie
12 ounces creamy alfredo sauce

Arancini

2 cups cold Cauliflower Alfredo Risotto
1 egg
1 cup Italian Seasoned Panko breadcrumbs
Non-stick cooking spray

Instructions

Start by making the Cauliflower Alfredo Risotto
Pour the chicken stock into a small saucepan and bring to a simmer.
In a large skillet, add the olive oil over medium-high heat and heat until shimmering.
Add the minced onion and cook for a few minutes until onion starts to get soft.
Add the garlic and cook for another minute or two.
Add the butter and the Arborio rice and stir to coat the rice in butter and oil.
Cook for a few minutes to toast the rice grains and get them a nice and toasty light brown.
Add the chicken stock 1/2 cup at a time.
Each time you add the stock, stir to combine and let the rice absorb the stock slowly.
After the last addition of the stock, wait till the stock is absorbed, and then add 1/2 the jar of alfredo sauce.
Stir to combine.
At this point the risotto should be creamy, tender, and with a little bit of bite. It should not be mushy.
Remove the risotto from the heat, spread on a baking sheet, and place in the fridge to cool completely.
Store for up to 5 days before making the Cheesy Alfredo Arancini.
When ready to cook the arancini, add the leftover risotto to a bowl.
Add in the egg and mix to combine.
Scoop into 1-inch balls.
Roll in the panko breadcrumbs.
Place on baking sheet or plate until ready to cook.
These arancini can be deep fried at 350F for 3 minutes, baked in the oven at 350F for 10 minutes or until golden brown, or you can air fry them like I did here.
To air fry the arancini, place a small batch of the panko crusted in the air fryer basket, and spray with a non-stick cooking spray (to help brown the coating).
Air fry at 400F for 5 minutes.
Turn over and spray the risotto balls again.
Cook for another 5 minutes.
Remove and repeat with remaining rice balls.
Serve on a plate with the remaining New Bertolli Creamy Alfredo with Cauliflower and Milk Sauce as a base.
Enjoy warm!

Video

Notes

*If you like this recipe, please leave me a comment and rate it with 5 stars. Thank you!

Nutrition