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    Home » Recipes » Starters & Appetizers

    Pumpkin Arancini Balls

    Published: Nov 6, 2020 · Modified: May 6, 2025 by Romy · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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!

    This recipe is:

    • 100% vegan
    • deliciously crunchy
    • full of flavour
    • seasonal
    • easy to make at home
    • simply addictive
    • perfect for dipping
    • great for a Netflix eve (my favourite time to enjoy arancini!)
    Pumpkin arancini balls on a serving platter alongside a dip and crispy sage leaves.
    Jump to:
    • 🥕 Ingredients
    • 👨‍🍳 How to Make Pumpkin Arancini (Step-by-Step)
    • 💡 Tips for Perfect Arancini Balls
    • 🍽️ How to Serve Arancini
    • You Might also Enjoy these Recipes:
    • 📖 Recipe Card

    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!

    Golden pumpkin arancini on a serving platter.

    🥕 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.

    👨‍🍳 How to Make Pumpkin Arancini (Step-by-Step)

    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!

    Pumpkin arancini on a platter with one arancini cut in half, showing the creamy pumpkin risotto inside.

    Have you tried making these Pumpkin Arancini Balls? Let me know how they turned out in the comments below!

    You Might also Enjoy these Recipes:

    • Vegan Pumpkin Risotto in a white bowl with mushrooms on top and a spoon on the side, photographed on a pink backdrop
      Vegan Pumpkin Risotto
    • a bowl filled with vegan mushroom risotto and topped with chestnuts. Theres hands next holding the bowl and a fork grabbing some risotto
      Vegan Mushroom Risotto
    • A serving bowl is filled with creamy pumpkin polenta and topped with roasted beetroot.
      Creamy Pumpkin Polenta
    • vegan miso aubergine roasted on a serving plate, served with rice and broccoli
      Miso Roasted Aubergine

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

    📌 If you love Pinterest you can pin any of the images to your boards!

    📖 Recipe Card

    Crunchy pumpkin arancini on a serving platter with a dip.

    Vegan Arancini Balls with Pumpkin and Sage

    Romy
    Easy Vegan Pumpkin Arancini Balls made with a flavorful pumpkin and sage risotto, perfect for appetizers or main courses.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 25 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Main Course
    Cuisine American, Italian
    Servings 4 portions

    Equipment

    • 1 Deep, Medium-Size Saucepan with Lid Essential for deep-frying the arancini. The lid is useful for covering the pot to prevent splatters.
    • 1 large pan Used for cooking the risotto and sautéing the shallots and garlic.
    • 1 large mixing bowl For cooling and mixing the risotto before shaping it into balls.
    • 1 small bowl Ideal for holding breadcrumbs used to coat the arancini.
    • 1 Slotted Spoon Helps you safely lower and remove the arancini from the hot oil, allowing excess oil to drain.
    • 1 lined baking tray Used to place the cooked arancini on, ensuring they stay crispy and catch any excess oil.

    Ingredients
      

    • 14 oz fresh pumpkin cubed (approx 400g)
    • 1 tablespoon olive oil
    • ½ teaspoon sea salt
    • ¼ cup vegan white wine (approx 2.5 oz, 60ml)
    • 1 cup risotto rice (approx. 8 oz, 250g)
    • 2 shallots finely chopped
    • 2 cloves garlic crushed
    • 1 tablespoon vegan butter
    • 2.5 cups vegetable stock (approx 20 oz, 600 ml)
    • 2 tablespoon fresh sage chopped
    • 1 cup breadcrumbs (approx. 4 oz, 100g)
    • 3 cups vegetable oil for deep frying (approx 24 oz, 750 ml)

    Instructions
     

    • Peel and cube the pumpkin, then spread it out on a roasting tin. Drizzle with olive oil, sprinkle with sea salt, and roast in the oven at 190°C (375°F) for 25-30 minutes, until soft and golden.
    • In a large pan, melt 1 tablespoon of dairy-free butter over medium heat. Sauté the chopped shallots for about 2 minutes until translucent. Add the crushed garlic and cook for another minute. Toss in the fresh sage leaves and fry until they just start to crisp around the edges.
    • Mash the roasted pumpkin with a fork and add it to the pan. Stir in the risotto rice to combine. Slowly add about ⅕ of the stock, stirring constantly. Gradually pour in the remaining stock, stirring continuously for 10-15 minutes, until the rice is cooked and the liquid is mostly absorbed.
    • Transfer the risotto to a large bowl and let it cool slightly. Mix in 5 tablespoons of breadcrumbs.
    • In a deep pan, heat about 750 ml of vegetable oil over low heat.
    • Shape the risotto into bite-sized balls with your hands. Coat each ball in the remaining breadcrumbs.
    • Carefully lower the arancini into the hot oil using a slotted spoon. Fry until crispy and golden, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
    • Keep the arancini warm and crispy in a 100°C (212°F) oven while you fry the rest. Serve hot with your favorite dipping sauces!

    Notes

    • Texture and Consistency: Ensure risotto is thick and slightly creamy but not too watery to make shaping easier.
    • Breadcrumb Coating: For an extra crispy coating, double coat arancini by dipping in breadcrumbs twice.
    • Oil Temperature: Maintain oil at a steady temperature; too hot can burn the coating, too cool can make arancini greasy.
    • Cooling Risotto: Let risotto cool to room temperature before shaping to avoid sogginess.
    • Shaping Balls: Wet hands lightly to prevent sticking while shaping risotto balls.
    • Testing Oil: Drop a small piece of risotto into the oil to test if it’s hot enough; it should sizzle immediately.
    • Batch Cooking: Fry arancini in small batches to ensure they cook evenly and stay crispy.
    Keyword arancini, pumpkin, pumpkin arancini, pumpkin arancini balls, vegan arancini, vegan arancini balls

    Also, try out these pumpkin recipes:

    • Roasted Pumpkin Red Lentil Dhal
    • Pumpkin Risotto

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

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      Recipe Rating




    1. Niki

      July 17, 2023 at 10:39 am

      5 stars
      So delicious! can't wait to make them again! Served them alongside onion chutney 🙂

      Reply

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