Spinach & Cheese Arancini with Spicy Red Pepper Sauce

SpinachCheeseArancini marsfoodservices image


  • 1 pouch BEN’S ORIGINAL™ READY RICE™ for Risotto
  • 1 tbsp Butter
  • 1/4 cup Shallots, minced
  • 1/4 cup Spinach, finely chopped
  • 1/2 cup Chicken or Vegetable Stock
  • 1/4 cup Parmigiano Reggiano, grated
  • 6 1” cubes/balls Mozzarella cheese, low moisture
  • 1 ea Egg, medium
  • 1/3 cup Panko Breadcrumbs with Italian Seasoning


  • 2 tbsp Roasted red peppers
  • 1/2 clove Garlic, grated
  • 1/2 tsp Lemon Zest
  • 1 tsp Lemon Juice
  • 2 tbsp Chili-infused olive oil
  • 1 pinch Salt

Spinach & Cheese Arancini with Spicy Red Pepper Sauce

Makes: 6 servings


1. Melt butter in a small pan over medium-high heat. Add shallots and sauté about 2 minutes to soften.
2. Add stock to the pan, massage pouch of rice to loosen grains and add Risotto. Simmer and stir for about 2 minutes until grains are softened and Risotto is creamy.
3. Remove from heat, stir in spinach and Parmigiano Reggiano until incorporated, set aside in a shallow container to cool.
4. Once Risotto is cooled, coat your hands with some cooking oil to prevent sticking. Scoop ¼ cup of cooled Risotto and press into a patty shape in the palm of one hand. Add one piece of cheese to the center of the patty and form the Risotto into a tight ball around the cheese. Repeat to form 6 Risotto balls.
5. Coat each Risotto ball in egg first and then panko breadcrumbs. Place onto tray and into the freezer for 10 minutes while the oil heats to 350F.
6. Deep fry for about 5 minutes, until golden brown.
7. While arancini are cooking, stir together all sauce ingredients. Serve hot.