Vegan Arancini Balls with Pumpkin and Sage
Easy Vegan Pumpkin Arancini Balls made with a flavorful pumpkin and sage risotto, perfect for appetizers or main courses.
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.