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.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 arancini
- Calories: 175
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
