Oozing with cheese, packed with herby pesto goodness, crispy, golden — pesto arancini are the kind of snack you’ll plan your day around. Italian food has never tasted better.

Although I want to travel the world, there’s one country I just can’t stop going back to. I’ve been more times than I can count, and yet somehow, each visit feels just as magical as the first. The food, the sunshine, the art, the promise of gelato … Italy is always in my heart.

Along the tiny cobbled streets of Southern Italy, I stopped by a friggitoria (a shop selling fritti, or fried foods) and tried arancini for the first time. It wouldn’t be an exaggeration to say that my life changed. Golden, deep-fried rice balls? Yes. Please.

The only downside? Vegetarian arancini can be maddeningly hard to find, since they’re often stuffed with meat ragù or enriched or non-vegetarian cheeses, like parmesan.

That’s why I started making them at home. My vegan mushroom arancini were the first ones I shared — rich, savoury, and completely plant-based. But these pesto arancini? They’re a little brighter, greener, and packed with that unmistakable hit of basil, garlic, and savoury cheese.

It’s everything I love about Italian recipes: simple, packed with herbs, and indulgent. Creamy, rich risotto, glorious gooey mozzarella stuffing, and a golden breadcrumb coating. You can serve them with a dip, toss them on a salad, or eat straight out of the fryer (I’ve done that a few times!)

Plus, arancini are a great way to use up leftover risotto. But let me tell you, half of the time I’m cooking up a risotto nowadays, it’s with the intention of making pesto arancini.

And, if you’re already a fan of other recipes using homemade pesto al basilico, like spaghetti alla pesto, pesto caprese sandwiches, or pesto pasta salad, you’ll love this one.

💚 Why You’ll Adore These Pesto Arancini

It’s the perfect way to use up leftover risotto. Yes — I make risotto especially for these arancini. But if you have leftover risotto, these pesto arancini are a great way to spruce up leftovers into a meal that feels so completely different, and so completely indulgent.
Great for entertaining, lunchboxes, snacks, and date nights. AKA, super versatile. I’ve taken these pesto arancini on picnics, packed them for work lunches, and cooked up a 3-course date night dinner featuring them as the starter.
Bright flavours. Arancini are a fried snack, but they feel far from heavy, especially with that aromatic, zesty, herby pesto right in the centre.
Vegetarian and easily adapted for allergies. This is always a MASSIVE plus point if you’re wanting to please a crowd. More details below!

Labelled ingredients for pesto arancini on a white background.

🧀 Ingredients You’ll Need For Pesto Arancini

First, you’ll need a few pantry staples, aromatics, and seasonings for the risotto. I made risotto especially to make these delicious pesto arancini, but you can also use pre-made leftover risotto if you have some handy. I suggest only using a plain/cheese-based risotto, though!

Here’s what you need:

Risotto rice: Carnaroli rice is widely agreed by Italian chefs to be the superior rice, as it results in a much starchier, and therefore creamier, risotto. Vialone nano is another great choice, while arborio rice is the most accessible.
Olive oil and butter: I use olive oil to gently fry the risotto rice and aromatics, while butter is stirred through at the end to provide richness. I recommend a high-quality Italian pure olive oil, and I am partial to West Country or Irish butter.
Shallots: Milder and sweeter than onions.
Garlic: Melts into the risotto, lending a stunning buttery flavour.
Veg stock cube: Otherwise known as vegetable bouillon. I use cubes for convenience, but fresh vegetable stock is also fine; use a low-sodium option.
Basil: Chopped up and stirred through the risotto, fresh basil lifts the rice with its beautiful aroma.
Salt and pepper: Essential for seasoning! I always use freshly ground sea salt and black pepper.
Pecorino: This vegetarian hard cheese is savoury and salty. It adds tonnes of depth to the risotto. You can also use vegetarian parmesan (can be hard to find).

Next, you’ll need just a handful of simple ingredients for stuffing and coating the arancini:

Mozzarella: A firm block is easier to handle, but any mozzarella (either fior di latte or buffalo) will do.
Pesto: Homemade or store-bought. If you want to go the extra mile for truly great tasting pesto arancini (which I highly recommend), try my pesto genovese recipe. Note: Most store-bought pesto isn’t vegetarian.
Flour (not pictured): Plain (all-purpose [AP]) flour to coat the arancini before frying.
Egg (not pictured): Helps the breadcrumbs stick to the arancini.
Breadcrumbs: For the signature crispy coating. Panko is a favourite, but I often make my own breadcrumbs with stale bread.

Adapting for Allergies and Dietary Requirements

This pesto arancini recipe is vegetarian, nut free and soy free.

To make pesto arancini vegan and dairy free, you’ll need to make a good number of adjustments. Despite that, it’s really rather easy. Firstly, skip the pecorino or replace it with vegan parmesan. Secondly, switch out standard butter for a vegan alternative. I like Flora’s or Miyoko’s! Substitute mozzarella for a vegan alternative: depending on your country, it’s possible to find in large stores, or can be bought online; I recommend a solid, meltable vegan mozzarella. Finally, instead of coating the arancini with egg, try a cornflour-water paste.

To make pesto arancini gluten free, use cornflour (corn starch in the U.S.) instead of plain (AP) flour to coat the arancini, and gluten free breadcrumbs to make that crunchy outer layer. You can also blitz up some gluten free bread to make your own breadcrumbs!

Variations & Substitutions

Just want to switch things up for fun?

While I suggest making this recipe as-written the first few times, you can then try a whole range of tasty twists to mix things up and surprise your taste buds! Here are a few ideas:

Swap mozzarella for scamorza, a South Italian cheese that’s smoked over beechwood for a complex, delicate flavour.
Play with different types of pesto. Yes, basil pesto is the most beloved — but you could also try sun-dried tomato pesto, aubergine pesto, sunflower seed pesto, or many more variations! It’s an easy way to completely change up the flavour palate.
Add greens to the risotto. I like adding very finely chopped spinach right at the end so it wilts through. It’s a great way to add nutrient-rich greens to an indulgent snack, making it just that bit healthier!

If you try any of these ideas — or another one I didn’t mention that you’d like to recommend — please comment below 😊

🍽️ How to Make Pesto Arancini (Step-by-Step)

Let’s walk through the process of making these gorgeous bites, step by step:

One: Heat olive oil in a pan and gently sauté your shallots and garlic.

Two: Dissolve the vegetable stock cube in water, and bring to a gentle boil.

Three: Add the risotto rice to the pan and toast until some grains turn golden.

Four: Ladle in the vegetable broth and cook down.

Five: Repeat the process of adding broth and cooking down, stirring constantly.

Six: Once all the broth is absorbed and the risotto rice is cooked, add the butter and vigorously stir in, making the rice creamy.

Seven: Grate over a small amount of pecorino cheese.

Risotto seasoned with pepper, salt, and basil.

Eight: Season with freshly cracked black pepper, salt to taste, and chopped basil.

Nine: The rice should be plump, soft, and creamy, with a thick “sauce.” Stop cooking.

Ten: Spread your cooked rice over a large plate and chill. Portion evenly.

Eleven: Once the rice has chilled, take a portion, flatten it, and then cup your palm around it. Add pesto to the centre.

Risotto rice stuffed with pesto and mozzarella.

Twelve: Add a cube of mozzeralla on top, then gently close the rice over the fillings to make a ball.

Thirteen: Repeat this process with all the risotto. Not pictured here is coating in flour and egg.

Fourteen: Once coated in flour and egg, roll the arancini balls in breadcrumbs.

Fifteen: Fry the arancini in pre-heated neutral oil. Don’t overcrowd the pan!

Sixteen: Once golden, drain the excess oil and repeat the frying process with all remaining pesto arancini.

Remember, the complete recipe (with ingredient quantities and instructions) can be found at the bottom of this page. You can also print the recipe, save the recipe, adjust the servings, and much more from there!

My Top Tips

The risotto must be cold when you’re shaping the arancini, or they won’t hold their shape. Spreading the cooked risotto out over a large plate is the quickest way to cool it down and chill.

Wet your hands before shaping the arancini balls to prevent the rice from sticking to your hands.

Don’t overcrowd the pan when frying. It’s always better to work in batches, as as overcrowded pan lowers the overall oil temperature, resulting in greasy arancini. Working in batches is actually quicker in the long run!

Inside pesto arancini, showing oozing mozzarella.

❄️ Storage Instructions

You can store cooked arancini in an airtight container for up to three days in the fridge. I often make them ahead and then reheat for picnics. Reheat in the oven or air fryer to crisp the arancini back up!

Pesto arancini also freeze well. For the best results, I advise freezing the arancini before frying. Freeze on a tray first, then transfer to a freezer bag (this step is necessary to prevent the arancini balls sticking together). Fry the arancini directly from frozen.

🥦 Pesto Arancini Serving Suggestions

Pesto arancini is a perfect starter for either a feel-good dinner curled up on the sofa, or a luxury date night with candles! It works equally well for both scenarios.

Serve the arancini as a starter alongside a zippy tomato sauce or spicy arrabbiata dip, plus a peppery rocket salad with sundried tomato vinaigrette. Follow up with a pasta dish of your choice, a side of roasted garlic broccolini or asparagus, and a light dessert to finish things off — gelato is always a good idea!

Alternatively, make a quick and easy grazing platter with Italian olives, pickled chillies, artichoke hearts, sliced cheeses, and grilled courgette (zucchini) plus aubergine (eggplant). I also like to pack arancini for picnics.

So, whether you’re repurposing last night’s risotto or planning ahead just to make arancini (like me!), pesto arancini is a recipe that never fails to impress. Ready to fry?

If you tried this pesto arancini recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!