Description
These Baked Pumpkin Arancini are delightful Italian-inspired risotto balls infused with creamy pumpkin puree and filled with gooey mozzarella cheese. Baked to golden perfection for a crispy outer crust and a luscious, cheesy center, they’re perfect as an appetizer or snack that combines seasonal flavors with classic comfort food.
Ingredients
Scale
Pumpkin 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
For Arancini:
- 8 oz mozzarella, cubed (about â…“ inch pieces)
- 2 eggs, lightly beaten (may need 3)
- ½ cup flour (approx.)
- 1 cup fine breadcrumbs (approx.)
Instructions
- Prepare the Base: Heat the butter in a pan over medium heat and sauté the diced onion for 2 to 3 minutes until softened but not browned. Add the minced garlic and cook for an additional 2 to 3 minutes, stirring gently to avoid browning.
- Cook the Rice: Add the arborio rice to the pan and stir well to coat it in the butter. Pour in the white wine or vermouth and cook until it is fully absorbed by the rice. Gradually add the light stock in increments of ½ to 1 cup, stirring occasionally, and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes until the rice is fully cooked and creamy.
- Flavor the Risotto: Once the rice is tender and creamy, stir in the pumpkin puree, grated parmesan cheese, and ground nutmeg if using. Season the mixture with salt and freshly ground black pepper to taste. Allow the risotto to cool completely, then refrigerate it for at least a couple of hours or ideally overnight to firm up, making it easier to shape.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Lightly grease or oil a baking sheet to prevent sticking.
- Form Arancini Balls: Take heaped tablespoon-sized portions of the chilled risotto and flatten each portion in your palm. Place a cube of mozzarella in the center, carefully fold the risotto around the cheese, and roll the mixture into a neat ball. Repeat with the remaining risotto mixture and cheese cubes.
- Set Up Breading Station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with fine breadcrumbs. Roll each arancini ball first in the flour, shaking off excess, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs.
- Bake the Arancini: Place the breaded risotto balls on the prepared baking sheet, spaced evenly. Bake in the preheated oven for 8 to 10 minutes or until the breadcrumbs are golden brown and crispy. Serve warm with your choice of dipping sauce or enjoy as is.
Notes
- Ensure the risotto is completely cooled and chilled before shaping to help the balls hold their shape better during baking.
- If you prefer, you can substitute mozzarella with other melting cheeses like fontina or provolone.
- Adjust seasoning of the risotto before chilling since chilling can dull flavors slightly.
- Use fresh pumpkin puree for a brighter flavor, but canned pumpkin puree is a convenient alternative.
- Serve arancini as an appetizer, snack, or part of a festive meal.
