Spinach and Artichoke Arancini (Risotto Balls with Marinara Sauce)
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There’s something magical about the moment you bite into a golden, crispy arancini ball and hit that creamy, cheesy center. These Spinach and Artichoke Arancini take the Italian classic up a notch with tender spinach, garlicky artichokes, and a touch of Parmesan that melts right into the risotto base. They’re crispy on the outside, soft and cheesy inside, and perfect with a side of warm marinara sauce for dipping.
This recipe does take a bit of time. The risotto needs to chill in the fridge before frying, but it’s completely worth it. The flavor is rich, comforting, and just fancy enough to impress your dinner guests. Think of them as the best parts of spinach-artichoke dip and risotto rolled into one crispy, golden-brown bite.
Why You’ll Love Spinach and Artichoke Arancini
- Crispy outside, creamy inside – The breadcrumbs create that perfect crunch while the risotto stays rich and soft.
- Classic Italian comfort food – A fun twist on traditional rice balls with a spinach-artichoke filling.
- Perfect for parties – Make the risotto ahead of time and fry right before serving.
- Easy to customize – Add mozzarella, basil, or different cheeses for your own spin.
- Irresistible flavor – Garlic, shallot, Parmesan, and olive oil come together in the best way possible.
Ingredients Needed To Make Spinach and Artichoke Arancini
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Risotto:
- Arborio rice
- Chicken stock
- Kosher salt
- Black pepper
- Garlic
- Shallot
- Butter
- Fresh spinach
- Artichoke hearts
- Grated Parmesan cheese
Coating:
- Eggs
- Milk
- All-purpose flour
- Italian breadcrumbs
Serving:
- Marinara sauce
- Extra grated Parmesan
How To Make Spinach and Artichoke Arancini
- Cook the aromatics:
In a large pot, melt butter over medium-low heat. Add garlic and shallot, sautéing until fragrant and translucent. - Add the veggies:
Stir in spinach and diced artichoke hearts. Cook just until the spinach wilts. - Make the risotto:
Add arborio rice, chicken stock, salt, and pepper. Simmer over low heat, stirring occasionally, until the rice is plump and creamy and most of the liquid is absorbed. - Finish and chill:
Stir in Parmesan cheese until melted and smooth. Transfer the mixture to a shallow bowl or airtight container and refrigerate for at least 3 hours. - Form the rice balls:
Once chilled, use a scoop or spoon to form the risotto into balls. Roll each ball in flour, then in whisked egg and milk, then coat with breadcrumbs. - Fry until golden brown:
Heat olive oil in a deep skillet over medium-high heat until it reaches 325–350°F. Fry arancini in batches until crisp and golden brown, turning for even cooking. Drain on a paper towel-lined plate. - Serve:
Plate the arancini with marinara sauce for dipping and sprinkle with extra Parmesan and fresh basil.
Variations, Tips, and Substitutions
- Add mozzarella – Hide a small cube of mozzarella in the center of each risotto ball for a gooey surprise.
- Use leftover risotto – This recipe works beautifully with leftover risotto from dinner.
- Baked version – Place arancini on a parchment-lined baking sheet and bake at 400°F until golden, turning once.
- Change up the sauce – Try pesto, basil cream, or garlic aioli instead of marinara.
- Reheat in the oven – To keep leftovers crispy, reheat in a 350°F oven for 10 minutes instead of the microwave.
Commonly Asked Questions
Can I make arancini ahead of time?
Yes. Form and coat the rice balls, then refrigerate for up to 24 hours before frying.
How do I keep arancini from falling apart while frying?
Make sure the risotto is completely chilled before forming, and don’t overcrowd the pan while frying.
Can I freeze arancini?
Yes! Place cooled arancini on a baking sheet to freeze, then store in a freezer-safe bag. Reheat in a hot oven until crisp.
What oil should I use for frying?
Olive oil or avocado oil work great, just make sure the oil stays between 325–350°F for the best golden crust.
What should I serve with arancini?
Marinara sauce is classic, but they also pair beautifully with a light salad or roasted veggies.
Spinach and Artichoke Arancini
Equipment
- Large pot or deep skillet
- Mixing bowls (x3)
- Ice cream scoop or 2 tbsp portion scoop
- Paper towels
- slotted spoon
- Food thermometer (optional for oil temperature)
Ingredients
For the Risotto
- 1 cup arborio rice
- 3 cups chicken stock
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 garlic cloves minced
- 1 shallot diced
- 2 tbsp butter
- 2 cups fresh spinach chopped
- 1 cup artichoke hearts diced
- 1 cup grated Parmesan cheese
For the Coating
- 2 large eggs
- 1 cup milk
- 1½ cups all-purpose flour
- 2 cups Italian breadcrumbs
For Serving
- Marinara sauce
- Extra grated Parmesan
Instructions
Cook the aromatics:
- In a large pot, melt butter over medium-low heat. Add garlic and shallot, and sauté for 5–8 minutes until translucent.
Add vegetables:
- Stir in chopped spinach and artichoke hearts. Cook 2–3 minutes, just until spinach wilts.
Make the risotto:
- Add arborio rice, chicken stock, salt, and pepper. Reduce heat to low and cook for 20–25 minutes, stirring occasionally, until the liquid is nearly absorbed and the rice is plump and tender.
Add cheese and chill:
- Remove from heat, stir in Parmesan, and mix until creamy. Transfer the risotto to an airtight container and refrigerate for about 3 hours until fully chilled.
Prepare coating stations:
- Set up three shallow bowls — one with flour, one with whisked eggs and milk, and one with breadcrumbs.
Form arancini balls:
- Using a 2-tablespoon scoop, form risotto into balls. Coat each in flour, then egg mixture, then breadcrumbs. For extra crispiness, dip once more in egg mixture and breadcrumbs.
Fry:
- Heat olive oil or avocado oil in a deep skillet to 325–350°F (1 inch deep). Line a plate with paper towels. Fry arancini in batches, turning to brown evenly, about 2–3 minutes per side. Transfer to the towel-lined plate to drain excess oil.
Serve:
- Plate with warm marinara sauce and sprinkle with Parmesan. Serve immediately.
Nutrition
Spinach and Artichoke Arancini are crispy, cheesy, and endlessly satisfying. Whether you serve them as an appetizer or the star of the meal, these risotto balls always steal the show. Make them ahead, fry them fresh, and watch them disappear faster than you can say “pass the marinara.”
Got it !!! Thank You very much. We’ll try it tomorrow… It is 10:00pm here. We’ll share that for lunch tomorrow. Thank You again.