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Saffron And Pumpkin Risotto Balls

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Crispy on the outside and creamy on the inside, these saffron and pumpkin risotto balls are a cozy, fall-inspired appetizer packed with warm, earthy flavors and a touch of elegance.

  • Total Time: 50 minutes
  • Yield: 15 risotto balls

Ingredients

  • 4 cups vegetable broth
  • 2 pinches saffron threads
  • 1/4 cup vegan butter or neutral oil
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/4 cup white wine
  • 1 cup canned pumpkin (unsweetened)
  • 3 tablespoons nutritional yeast
  • 1/4 cup vegan Parmesan cheese
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 1 cup all-purpose flour
  • 1/4 cup vegan egg replacement
  • 1/2 cup unsweetened plant-based milk
  • Oil for frying

Instructions

  1. Warm the vegetable broth in a pot over low heat. Add saffron threads and allow them to steep until the broth turns golden and fragrant.
  2. Heat vegan butter or oil in a large sauté pan over medium heat. Add the chopped onion and cook until soft, then stir in the garlic and cook briefly until fragrant.
  3. Add Arborio rice and stir to coat each grain. Lightly toast the rice.
  4. Pour in the white wine and cook until absorbed.
  5. Gradually add the warm saffron broth, one ladle at a time, stirring constantly and allowing each addition to absorb before adding more.
  6. Continue cooking until the risotto is creamy and the rice is tender.
  7. Stir in pumpkin purée, nutritional yeast, and vegan Parmesan. Season with salt and pepper.
  8. Remove from heat and allow the risotto to cool completely.
  9. Shape cooled risotto into small balls.
  10. Set up a breading station with flour, a mixture of vegan egg replacement and plant-based milk, and breadcrumbs.
  11. Roll each ball in flour, dip into the liquid mixture, then coat in breadcrumbs.
  12. Heat oil in a deep pan and fry the risotto balls in batches until golden brown and crisp.
  13. Remove and drain on paper towels before serving.

Notes

  • Let the risotto cool fully before shaping for easier handling.
  • Do not overcrowd the pan when frying.
  • Baked or air-fried versions work well for a lighter option.
  • Serve immediately for best texture.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Italian-inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 1 risotto ball
  • Calories: 140
  • Sugar: 2g
  • Sodium: 180mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://cooksplash.com/saffron-and-pumpkin-risotto-balls/