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Spinach Arancini

Name: Spinach Arancini
Prep time: 1 h 30 min
Total time: 3 h
Yield: 24
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 2 cloves garlic, finely chopped; 3/4 cup uncooked Arborio rice; 1/2 cup dry white wine; 2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton), heated; Freshly ground pepper to taste; 1 cup chopped fresh spinach leaves; 1 tablespoon butter; 1/2 cup grated Parmigiano-Reggiano cheese; 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes; 1/2 cup all-purpose flour; 1 1/2 cups Progresso™ Italian style panko crispy bread crumbs; 1 egg; 1 tablespoon water; Vegetable oil for frying

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Prep 1 hr 30 min
Total 3 hr 0 min
Servings 24

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Progresso® chicken broth and crispy panko bread crumbs. Surprise! There's a pocket of yummy melted cheese when you bite into these apps.

By Betty Crocker Kitchens

Updated Sep 6, 2012

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
3/4 cup uncooked Arborio rice
1/2 cup dry white wine
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton), heated
Freshly ground pepper to taste
1 cup chopped fresh spinach leaves
1 tablespoon butter
1/2 cup grated Parmigiano-Reggiano cheese
4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
1/2 cup all-purpose flour
1 1/2 cups Progresso™ Italian style panko crispy bread crumbs
1 egg
1 tablespoon water
Vegetable oil for frying

Make With

Progresso Breadcrumbs

Steps

1

Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
2

Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
3

On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
4

Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
5

Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350°F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

Tips from the Betty Crocker Kitchens

tip 1
Add a few sprigs of Italian parsley to the serving platter.

Nutrition

130 Calories, 7g Total Fat, 4g Protein, 12g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 130

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 2g; 9%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 220mg; 9%

Potassium: 30mg; 1%

Total Carbohydrate: 12g; 4%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 2%; 2%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;