Try this vegetarian twist on Sicilian Arancini with green beans and fontina.

Arancini con fagiolini

Arancini, a staple of Sicilian cuisine, are versatile and delicious. This summer, try our Arancini with Green Beans, a vegetarian version enriched with fontina cheese for an irresistibly gooey filling. The saffron-infused rice base wraps around a tender core of sautéed green beans with sage and butter, contrasting perfectly with the crispy, golden double breading. Follow our instructions and monitor the oil temperature for perfectly fried, fragrant Arancini.

Thanks to their small size, Arancini with Green Beans are perfect for appetizers, buffets, or casual dinners. Convenient to prepare in advance and fry when needed, they’re best enjoyed hot and fresh!

Ingredients

• 1 cup arborio rice
• 2 cups vegetable broth
• 1/2 teaspoon saffron threads
• 1 cup green beans, trimmed and chopped
• 2 tablespoons butter
• 1 teaspoon fresh sage, chopped
• 1/2 cup fontina cheese, diced
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
• Salt and pepper, to taste

Instructions

1. Cook the rice in vegetable broth with saffron until fully absorbed. Let it cool.
2. Sauté green beans in butter with sage until tender. Season with salt and pepper.
3. Mix rice with fontina cheese, and form into balls. Create a cavity in each ball and fill with green beans.
4. Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs.
5. Heat oil in a deep pan to 350°F (175°C). Fry Arancini until golden brown and crisp.
6. Drain on paper towels and serve hot.

Try Other Variations

• Arancini with zucchini
• Pistachio rice Arancini
• Spinach Arancini
• Arancini with bean ragù

Enjoy these delightful Italian recipes and explore the endless possibilities of Arancini!

Total Time: 60 min

Cuisine: Italian