These baked arancini are the perfect blend of comfort and flavor! Crispy on the outside and filled with a delicious mix of tender chicken, creamy mozzarella, béchamel sauce, and sweet green peas, they’re a mouthwatering treat that’s sure to impress. Whether you’re hosting a dinner party or simply craving a savory snack, this recipe offers a healthier twist on the classic fried version, with all the rich taste and texture you love. Let’s dive into making these irresistible golden bites!

Ingredients for the Filling:

• 150 g cooked chicken breast (leftovers from chicken or turkey work well)
• 100 g mozzarella cheese (cut into small cubes)
• 1 teaspoon dried oregano (optional)
• 1 tablespoon extra virgin olive oil
• 1/2 cup green peas (frozen or fresh)
• A pinch of salt and pepper to taste

For the Béchamel Sauce:

• 30 g butter
• 30 g flour
• 500 ml milk
• Salt and pepper to taste
• A pinch of nutmeg (optional)

For the Rice:

• 400 g bomba rice
• 400 ml vegetable broth
• 330 ml white wine
• 100 g onion (1 medium), chopped
• 15 g butter (about 1 tablespoon)
• 100 g grated Parmesan cheese
• Salt and pepper to taste

For the Breading:

• Whole spelt flour (enough to coat the arancini)
• 1 egg
• 30 g chickpea flour (about 3 tablespoons)
• 30 g breadcrumbs (about 3 tablespoons)
• 1 teaspoon chopped parsley (optional)
• Extra virgin olive oil (AOVE) for spraying the arancini

Instructions:

1. Prepare the béchamel sauce: In a pan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to create a roux. Gradually add the milk while stirring to avoid lumps. Cook for about 5 minutes until the béchamel thickens. If you prefer it thicker, cook a little longer. Season with salt, pepper, and nutmeg. Remove from heat and let it cool completely.
2. Prepare the filling: Shred the cooked chicken into small pieces. Heat olive oil in a pan and sauté the green peas for 2-3 minutes if fresh (if frozen, just rinse and drain them well). In a bowl, mix the shredded chicken with mozzarella cubes, sautéed peas, oregano, salt, and pepper. Stir well. Once the béchamel has cooled, mix it into the chicken, mozzarella, and pea mixture to create a creamy filling.
3. Freeze the filling: Transfer the filling to an ice cube tray or small compartments of a tray. Flatten it and freeze for at least 2 hours, until the filling cubes are firm.
4. Prepare the rice: Cook the rice in vegetable broth, adding white wine and broth gradually, until the rice is al dente. Stir in butter and grated Parmesan cheese. Let the rice cool completely.
5. Form the arancini: Once the filling is frozen into cubes, take a portion of rice and create a hole in the center. Place a cube of the béchamel chicken mixture into the hole and cover it with more rice. Ensure the rice is well sealed around the filling.
6. Bread the arancini: Roll the rice balls in whole spelt flour, pressing gently to make it stick. Dip them in beaten egg, then coat with a mixture of chickpea flour, breadcrumbs, and chopped parsley (if using).
7. Bake the arancini: Preheat the oven to 200°C (390°F). Place the arancini on a baking tray lined with parchment paper. Spray with a little extra virgin olive oil to ensure a golden, crispy finish. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
8. Serve: Serve the baked arancini hot, filled with béchamel, chicken, mozzarella, peas, and oregano. You can enjoy them with homemade tomato sauce, pesto, or just as they are.

Additional Tips:

• Frozen peas: Rinse and drain frozen peas well before adding to the filling to avoid excess moisture.
• Refrigeration: Make sure both the rice and filling are completely cooled before shaping the arancini to help them hold their shape.