Easy Pumpkin Arancini Recipe

These pumpkin arancini are crisp risotto balls with a melted mozzarella center, made with Arborio rice, pumpkin puree and Parmesan, ready in about 2 hours 5 minutes. The recipe makes about 14 balls and feeds 4 as an appetizer, and you can fry them or bake them.

Why This Recipe Works

Add the warm broth half a cup at a time and stir often. The rice rubs against itself and releases starch, which turns the risotto creamy and sticky. That stickiness is what holds each ball together when you roll it.

Chill the risotto on a tray for 1 hour before shaping. A thin layer cools fast and firms up, so the rice rolls cleanly instead of smearing on your hands. Warm risotto will fall apart in the oil.

Roll each ball in flour, then egg, then panko, in that order. The flour gives the egg something to cling to, and the egg glues on the crumbs. Panko stays crisp and turns deep gold in the oil.

Pumpkin Arancini Ingredients

For the pumpkin risotto

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 3 cups warm vegetable broth
• 1/2 cup pumpkin puree
• 1/2 cup grated Parmesan
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

For the filling and coating

• 4 ounces mozzarella, cut into small cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Oil for frying (or cooking spray for baking)

How To Make Pumpkin Arancini

Cook the pumpkin risotto

1. Soften the onion: Heat the olive oil in a pan over medium heat. Cook the diced onion for 4 minutes, until it turns soft. Add the garlic and cook for 1 minute more, so it smells sweet but doesn’t burn.
2. Toast the rice: Stir in the Arborio rice and cook for 1 minute. Toasting coats the grains in oil, so they stay separate and cook evenly.
3. Add the broth: Pour in the warm broth 1/2 cup at a time, stirring often. Wait until each addition is absorbed before you add the next. This takes about 20 minutes.
4. Season and chill: Stir in the pumpkin puree, Parmesan, turmeric, smoked paprika, salt and pepper. Spread the rice on a tray and chill it for 1 hour, until it feels cold and firm.

Shape and coat the balls

5. Fill the balls: Scoop 2 tablespoons of the cold rice into your palm. Press a cube of mozzarella into the center and roll the rice around it into a ball. Seal the rice fully over the cheese so it can’t leak out.
6. Bread the balls: Roll each ball in the flour, then dip it in the beaten egg, then roll it in the panko. Press the crumbs on gently so they cover the whole ball.

Fry or bake

7. Fry: Heat 2 inches of oil to 350°F (175°C). Fry the balls for 3 to 4 minutes, until golden. Drain them on a paper towel.
8. Bake instead (optional): Spray the balls with oil. Bake them at 400°F (200°C) for 20 to 25 minutes, turning once, until the crumbs are golden.

Recipe Tips

• Chill the rice fully: Cold rice is firm and easy to shape. If it still feels soft after 1 hour, give it more time in the fridge.
• Keep the oil at 350°F: Oil that is too cool makes greasy balls. Oil that is too hot browns the crumbs before the cheese melts. Use a thermometer and fry in small batches.
• Seal the cheese in: A gap in the rice lets the mozzarella leak into the oil. Pinch any cracks closed before you bread the ball.
• Use plain puree: Buy pure pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spice that will spoil the savory rice.

What To Serve With Pumpkin Arancini

Serve the arancini hot with warm marinara for dipping. A simple arugula salad with lemon dressing balances the richness.

How To Store

• Fridge: Keep cooled arancini in a covered container in the fridge for up to 3 days.
• Freezer: Freeze the breaded, uncooked balls on a tray, then move them to a bag for up to 2 months. Cook them from frozen and add a few minutes.
• Reheat: Reheat in a 375°F (190°C) oven for 10 to 12 minutes, until hot all the way through. The oven keeps the crumbs crisp, and a microwave makes them soft.

FAQs

Can I make pumpkin arancini in the oven?

Yes. Spray the breaded balls with oil and bake them at 400°F (200°C) for 20 to 25 minutes, turning once. They come out golden and crisp, though a little less crunchy than fried ones.

Are pumpkin arancini vegetarian?

They can be. The ingredient list has no meat or fish, but Parmesan is traditionally made with animal rennet. Look for a Parmesan labeled vegetarian if you need that. They are not vegan, because of the cheese and eggs.

Can I make arancini ahead of time?

Yes. Shape and bread the balls up to a day ahead and keep them covered in the fridge. You can also freeze them uncooked, then fry or bake them straight from the freezer.

Why did my arancini fall apart?

Usually the rice was still warm, or the oil was too cool. Chill the risotto for the full hour, coat each ball completely, and fry at 350°F (175°C). Don’t crowd the pot.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

• Calories: about 380 kcal
• Total Fat: 15g
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Protein: 15g

Pumpkin Arancini

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

1

hour 

25

minutes

Cooking time

40

minutes

Total time

125

minutes

Crisp risotto balls made with Arborio rice, pumpkin puree and Parmesan, with a melted mozzarella center. Makes about 14 appetizers for 4, fried or baked.

Ingredients

• For the pumpkin risotto

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 cup Arborio rice

• 3 cups warm vegetable broth

• 1/2 cup pumpkin puree

• 1/2 cup grated Parmesan

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon smoked paprika

• Salt and black pepper, to taste

• For the filling and coating

• 4 ounces mozzarella, cut into small cubes

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• Oil for frying (or cooking spray for baking)

Directions

• Soften the onion: Heat the olive oil in a pan over medium heat. Cook the diced onion for 4 minutes, until it turns soft. Add the garlic and cook for 1 minute more, so it smells sweet but doesn’t burn.
• Toast the rice: Stir in the Arborio rice and cook for 1 minute. Toasting coats the grains in oil, so they stay separate and cook evenly.
• Add the broth: Pour in the warm broth 1/2 cup at a time, stirring often. Wait until each addition is absorbed before you add the next. This takes about 20 minutes.
• Season and chill: Stir in the pumpkin puree, Parmesan, turmeric, smoked paprika, salt and pepper. Spread the rice on a tray and chill it for 1 hour, until it feels cold and firm.
• Fill the balls: Scoop 2 tablespoons of the cold rice into your palm. Press a cube of mozzarella into the center and roll the rice around it into a ball. Seal the rice fully over the cheese so it can’t leak out.
• Bread the balls: Roll each ball in the flour, then dip it in the beaten egg, then roll it in the panko. Press the crumbs on gently so they cover the whole ball.
• Fry: Heat 2 inches of oil to 350°F (175°C). Fry the balls for 3 to 4 minutes, until golden. Drain them on a paper towel.
• Bake instead (optional): Spray the balls with oil. Bake them at 400°F (200°C) for 20 to 25 minutes, turning once, until the crumbs are golden.