I love making these pumpkin arancini when I want something crispy on the outside and creamy on the inside. The pumpkin adds a subtle sweetness that pairs perfectly with the salty Parmesan crust, making this recipe comforting, elegant, and incredibly satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it combines classic Italian arancini with a seasonal pumpkin twist. The texture contrast is perfect, the flavors are rich but balanced, and it works beautifully as an appetizer, snack, or party dish. I also like that it can be made ahead and customized easily.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• 1 cup Arborio rice
• 3 cups vegetable broth, kept warm
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese, plus extra for coating
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 2 large eggs
• 1 cup breadcrumbs
• 2 cups vegetable oil, for frying
Directions
I start by heating olive oil in a saucepan over medium heat and sauté the chopped onion until soft. I add the garlic and cook for another 30 seconds until fragrant.
I stir in the Arborio rice and toast it for about one minute. If I’m using wine, I pour it in and let it absorb completely.
Next, I add the warm vegetable broth gradually, stirring often, until the rice is tender and creamy.
Once the rice is cooked, I mix in the pumpkin puree, grated Parmesan, salt, pepper, and nutmeg. I cook everything together for another 2–3 minutes.
I spread the mixture onto a tray and let it cool completely in the refrigerator.
When chilled, I scoop the rice mixture and roll it into small balls.
I beat the eggs in one bowl and mix breadcrumbs with extra grated Parmesan in another. I dip each ball into the egg, then coat it in the breadcrumb-Parmesan mixture.
I heat the vegetable oil in a deep pan and fry the arancini in batches until golden and crisp. I drain them on paper towels and serve hot.
Servings And Timing
This recipe makes about 12 arancini.
Preparation time is approximately 45 minutes, including cooling.
Cooking time is about 15 minutes.
Total time is around 1 hour.
Variations
I sometimes add a small cube of mozzarella to the center of each arancini for a melted cheese filling.
For a lighter version, I bake them at 200°C (400°F) for 20–25 minutes, turning halfway through.
I also enjoy adding fresh sage or thyme to the risotto for extra aroma.
If I want more crunch, I replace half the breadcrumbs with panko.
Storage/Reheating
I store leftover arancini in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in the oven or air fryer until hot and crispy again. I avoid microwaving because it softens the crust. Unfried, breaded arancini can also be frozen and cooked directly from frozen.
FAQs
Can I make pumpkin arancini ahead of time?
I often prepare the risotto a day in advance and keep it chilled, which makes shaping much easier.
Can I bake instead of fry?
Yes, I bake them when I want a lighter option, and they still turn out crispy.
What type of pumpkin should I use?
I prefer smooth pumpkin puree, either homemade or canned, without added spices or sugar.
Why do my arancini fall apart?
This usually happens if the risotto isn’t cold enough. I always chill it completely before shaping.
What can I serve with pumpkin arancini?
I like serving them with marinara sauce, garlic aioli, or a simple yogurt dip.
Conclusion
I find these pumpkin arancini with Parmesan crust to be a perfect blend of comfort and crunch. They’re flavorful, versatile, and always a hit whenever I serve them. This is one of those recipes I come back to whenever pumpkin season arrives.
Pumpkin Arancini with Parmesan Crust are golden, crispy risotto balls filled with creamy pumpkin and coated in a savory Parmesan-breadcrumb crust. This fall-inspired twist on classic Italian arancini makes a cozy appetizer or snack for gatherings or seasonal meals.
Total Time:1 hour
Yield:12 arancini
Ingredients
1 cup Arborio rice
3 cups vegetable broth, kept warm
1 cup pumpkin puree
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup dry white wine (optional)
1/2 cup grated Parmesan cheese, plus extra for coating
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
2 large eggs
1 cup breadcrumbs
2 cups vegetable oil, for frying
Instructions
Heat olive oil in a saucepan over medium heat. Sauté onion until soft, then add garlic and cook for 30 seconds.
Stir in Arborio rice and toast for 1 minute. If using wine, add and cook until absorbed.
Gradually add warm broth, stirring often, until rice is creamy and tender.
Stir in pumpkin puree, Parmesan, salt, pepper, and nutmeg. Cook for 2–3 more minutes.
Spread mixture on a tray and chill in the refrigerator until fully cooled.
Roll chilled mixture into small balls. Beat eggs in a bowl and combine breadcrumbs with extra Parmesan in another.
Dip each ball into egg, then coat with breadcrumb-Parmesan mixture.
Heat oil in a deep pan to 350°F (175°C). Fry arancini in batches until golden and crisp. Drain on paper towels and serve hot.
Notes
Add a mozzarella cube to the center for a cheesy core.
Bake at 400°F (200°C) for 20–25 minutes for a lighter version.
Enhance flavor with fresh sage or thyme in the risotto mix.
Use panko for extra crunch in the crust.
Freeze uncooked, breaded arancini for quick prep later.
