Mushroom arancini with roasted tomato sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy golden arancini balls stuffed with melted mozzarella and mushrooms, served with roasted tomato sauce. Rich, savory, and deeply satisfying, these Italian rice balls are an elegant appetizer that impresses guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-3 cups cold mushroom risotto
- 1/2-1 cup mozzarella cubes (depending on how many arancini you make)
- 2 cups fresh breadcrumbs seasoned with salt and pepper
- oil (for frying)
- 2 cups cherry tomatoes (halved)
- 1 red onion (finely chopped)
- 4 garlic cloves (thinly sliced)
- 1 tablespoon Balsamic vinegar
- 2 teaspoons sugar
- 2 sprigs fresh thyme
- salt & pepper to taste
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 670mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 88mg
- Calcium
- 112mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 670MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.