Description
Baked Pumpkin Arancini are delicious risotto balls infused with creamy pumpkin puree and aromatic spices, stuffed with gooey mozzarella, and baked to crispy golden perfection. These savory bites are a comforting twist on traditional Italian arancini, perfect as appetizers or a hearty snack.
Ingredients
Scale
Risotto
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 ½ cups arborio rice
- ¼ cup white wine or vermouth
- 3 cups light stock (chicken or vegetable)
- Salt and pepper, to taste
- ¼ teaspoon ground nutmeg (optional)
- ¾ cup pumpkin puree (canned or fresh, using roasted pureed pumpkin)
- ½ cup parmesan, finely grated
Filling and Coating
- 8 oz mozzarella, cubed (about ⅓ inch pieces)
- 2 eggs, lightly beaten (may need 3)
- ½ cup flour (approx.)
- 1 cup fine breadcrumbs (approx.)
Instructions
- Prepare the Risotto: In a saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant. Stir in the arborio rice and cook for 1-2 minutes to toast the grains. Pour in the white wine or vermouth and let it absorb fully. Gradually add the light stock, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes. Season with salt, pepper, and optional ground nutmeg. Fold in the pumpkin puree and grated parmesan, then remove from heat and let cool completely.
- Form the Arancini: Once the risotto mixture is cool enough to handle, take a small handful and flatten it in your palm. Place one cube of mozzarella in the center and mold the risotto around it, forming a ball about the size of a golf ball. Repeat until all the risotto is used.
- Coat the Balls: Prepare three shallow dishes for breading: one with flour, one with the beaten eggs, and one with the fine breadcrumbs. Roll each risotto ball first in the flour, then dip in the beaten eggs, and finally coat evenly with breadcrumbs. Place coated arancini on a baking tray lined with parchment paper.
- Bake the Arancini: Preheat your oven to 400°F (200°C). Arrange the breaded arancini on the baking sheet, leaving a little space between each ball. Bake in the preheated oven for about 35-40 minutes or until they are golden brown and crisp on the outside. Remove from the oven and let cool slightly before serving.
Notes
- Using fresh roasted pumpkin puree enhances the flavor, but canned pureed pumpkin works fine as well.
- The risotto must be completely cooled before shaping to prevent sticking and to keep the balls intact.
- If the mixture feels too loose, refrigerate for 30 minutes to firm up before shaping.
- Extra beaten egg may be needed depending on the moisture of the risotto.
- Serve with a simple marinara sauce or a fresh herb dip for added flavor.
- These arancini freeze well before baking; bake from frozen adding extra cooking time.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
