Pumpkin Arancini Balls

These Vegan Pumpkin Arancini Balls are a delicious twist on the classic Italian snack! Made with a rich pumpkin and sage risotto, they're coated in a crunchy crumb and perfect as an appetizer or snack for any occasion. Easy to make at home, no fancy equipment required!

I’ve been smitten with arancini since the very first bite of these crispy, creamy little bites. It’s taken me a while - until 2020, to be exact - to take the plunge and make them myself.

I used to think you needed a deep fryer to nail the perfect arancini, and honestly, I was a bit intimidated by deep frying in a regular pan. But once I conquered that fear, I was all in!

Now, I’m thrilled to share this simple vegan arancini recipe with pumpkin and sage. Trust me, it’s way easier than it sounds and oh-so-delicious. You’ve got this!

🥕 Ingredients

• Pumpkin: Cube and roast fresh or frozen pumpkin. You can also use pumpkin puree if you prefer a quicker option. For roasting, toss pumpkin cubes with a bit of olive oil and sea salt.
• Olive Oil: Use for roasting the pumpkin and sautéing the shallots and garlic.
• Sea Salt: Season the pumpkin and risotto to enhance flavor.
• Vegan White Wine: Adds depth to the risotto. If you prefer, you can substitute with vegetable broth.
• Risotto Rice: This is the base for your arancini filling. Arborio rice works best for a creamy texture.
• Shallots: Sautéed for a sweet and mild onion flavor in the risotto.
• Garlic: Adds a rich aroma and depth to the risotto. Crush or finely chop for best results.
• Vegan Butter: Use for sautéing and adding richness to the risotto. You can substitute with any plant-based butter or margarine.
• Vegetable Stock: Provides the liquid needed for cooking the risotto. Use a good-quality stock for the best flavor.
• Fresh Sage: Chopped sage gives a fragrant, earthy flavor that complements the pumpkin. Fresh is best, but dried sage can be used in a pinch.
• Breadcrumbs: For coating the arancini balls, giving them a crispy exterior. Use plain or Italian-seasoned breadcrumbs.
• Vegetable Oil for Deep-Frying: Essential for achieving a crispy, golden exterior on the arancini. Ensure the oil is hot enough before frying for best results.

Equipment

• Deep, Medium-Size Saucepan with Lid: Essential for deep-frying the arancini. The lid is useful for covering the pot to prevent splatters.
• Large Pan: Used for cooking the risotto and sautéing the shallots and garlic.
• Large Mixing Bowl: For cooling and mixing the risotto before shaping it into balls.
• Small Bowl: Ideal for holding breadcrumbs used to coat the arancini.
• Slotted Spoon: Helps you safely lower and remove the arancini from the hot oil, allowing excess oil to drain.
• Lined Baking Tray: Used to place the cooked arancini on, ensuring they stay crispy and catch any excess oil.

Step 1: Roast the Pumpkin

Option 1: Use fresh pumpkin. Cube it and place on a roasting tin or lined baking tray. Drizzle with olive oil and sprinkle sea salt. Roast at 190°C (375°F) for 25-30 minutes until soft and slightly browned.

Option 2: Opt for ready-made pumpkin puree. You'll need about 400g, equivalent to one tin.

Step 2: Prepare the Pumpkin Risotto

Sauté Aromatics: As the pumpkin roasts, melt a tablespoon of vegan butter in a large pan. Sauté chopped shallots for about 2 minutes until translucent. Add crushed garlic and cook for another minute. Toss in fresh sage leaves and fry until they crisp around the edges.

Combine Ingredients: Deglaze the pan with a splash of vegan white wine. Mash the roasted pumpkin with a fork and add it to the pan along with the risotto rice. Stir everything together and cook for 2 minutes.

Cook the Risotto: Gradually pour in a third of the vegetable stock. Stir continuously for 10-15 minutes, adding the remaining stock bit by bit. Cook until the rice is tender and the mixture is thick and creamy. If it feels too dry, add a splash of water. Avoid making it too watery; it'll make shaping the arancini tricky.

Step 3: Shape and Fry the Arancini Balls

Prepare for Shaping: Let the risotto cool slightly. Mix in 5 tablespoons of breadcrumbs. Place the remaining breadcrumbs in a small bowl. Start heating vegetable oil in a deep medium-sized saucepan over medium heat.

Shape the Balls: Once the risotto is cool enough to handle, wet your hands. Shape bite-sized balls from the risotto. Roll each ball in the bowl of breadcrumbs to coat evenly.

Fry to Perfection: Test the oil's readiness by dropping in a tiny bit of the risotto mixture; if it sizzles immediately, it's ready. Using a slotted spoon, gently lower a few arancini balls into the hot oil. Fry each for 1-2 minutes until golden. Remove and place on a paper towel to absorb excess oil. To keep them warm and crunchy, you can place the cooked arancini in a low-temperature oven while you fry the rest.

💡 Tips for Perfect Arancini Balls

For perfectly crispy and delicious arancini every time, keep these handy tips in mind:

• Start with Cold Risotto: Chilled risotto is easier to shape into balls. If you're in a rush, you can spread the risotto on a baking sheet to cool it down faster.
• Wet Your Hands: To prevent the sticky risotto from clinging to your hands, keep them slightly wet while shaping the balls. This will help you form smooth, even spheres.
• Consistent Size: Aim for uniform-sized balls so they cook evenly. A small ice cream scoop or a tablespoon can help keep the portions consistent.
• Firm Pressure: Don’t be afraid to gently but firmly press the risotto when shaping. Compact balls hold together better during frying, reducing the risk of them falling apart.
• Coat Thoroughly: Ensure each ball is fully coated in breadcrumbs for that perfect crunch. Lightly press the breadcrumbs into the surface to make sure they stick.
• Oil Temperature Matters: The oil should be around 175-180°C (350-360°F). Too cool, and the arancini will absorb too much oil; too hot, and they’ll brown too quickly on the outside while staying cold inside.
• Test Fry: Fry a single arancini first to check the oil temperature and cooking time. This way, you can adjust the heat if needed before frying the whole batch.
• Drain Excess Oil: Place the fried arancini on a paper towel-lined plate immediately after frying. This removes excess oil, keeping them crispy instead of greasy.
• Keep Warm: If you're making a large batch, keep the cooked arancini warm in an oven set to 100°C (210°F) while you finish frying the rest. This ensures they stay crispy and warm when serving.
• Serve Immediately: Arancini are best enjoyed fresh and hot. If you need to reheat leftovers, use the oven to maintain their crunch, rather than the microwave which can make them soggy.

🍽️ How to Serve Arancini

These bite-sized arancini are perfect for dipping and drizzling with your favorite sauces. Tomato-based sauces complement the flavors beautifully, but they’re just as delicious on their own—crispy, flavorful, and totally snackable. Enjoy them as a savory appetizer or a fun addition to any meal!

You Might also Enjoy these Recipes:

Looking for more vegan appetizers? Try this Vegan Mushroom Risotto to make delicious arancini balls!

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