Arancini with mozzarella filling

These low-histamine arancini with mozzarella and bell peppers are vegetarian, gluten-free, and ready in just 30 minutes. Ideal as a savory snack or creative appetizer!

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free

Preparation time

30 minutes

Ingredients for 2 servings

For the arancini

• 250g risotto rice
• 250 g rice flour
• 2 egg yolks
• 20 ml milk
• Salt
• 120g mozzarella
• ½ red bell pepper
• Olive oil for frying

In addition

• 1 handful of basil
• Organic Vegetable Spread Carrot & Beetroot

preparation

• For the Aracnini, blend 250 grams of cooked and briefly cooled risotto rice with rice flour, egg yolk, milk and salt.
• Knead into a dough. Form small balls and flatten with your hand.
• Fill with finely chopped mozzarella and bell peppers and form into balls again.
• Fry in a coated pan with a little olive oil until golden brown on all sides.
• Serve with the organic vegetable spread carrot & beetroot and basil.

Our HistaFood tip

You can also prepare arancini sweet by kneading them with a little sugar instead of salt. Fill them with blueberries, for example, and serve them with cinnamon and sugar.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.