Ingredients
2 cups Arborio rice
1 cup pumpkin purée (unsweetened)
5 cups vegetable broth, warmed
1/2 cup dry white wine
1 small shallot, finely minced
2 cloves garlic, minced
3 tbsp unsalted butter
1/2 cup grated Parmesan cheese
2 tbsp fresh sage, finely chopped
4 oz mozzarella cheese, cut into 1/2-inch cubes
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups Panko breadcrumbs
Vegetable oil for frying
Salt and black pepper to taste
Instructions
Step 1: In a large pan, sauté shallots and garlic in 1 tbsp butter until soft. Add Arborio rice and toast for 2 minutes.
Step 2: Deglaze the pan with white wine, stirring until absorbed.
Step 3: Add the warm vegetable broth one ladle at a time, stirring constantly, until the rice is creamy and al dente.
Step 4: Stir in the pumpkin purée, chopped sage, Parmesan, and remaining butter. Season with salt and pepper.
Step 5: Spread the risotto onto a parchment-lined baking sheet and refrigerate for at least 2 hours until completely cold.
Step 6: Scoop a tablespoon of cold risotto, place a mozzarella cube in the center, and roll into a ball.
Step 7: Coat each ball in flour, then egg, and finally Panko breadcrumbs.
Step 8: Heat oil to 350°F and fry the balls in batches until golden brown and crispy, about 3-4 minutes.
Step 9: Drain on paper towels and serve warm with your favorite dipping sauce.
Notes
Ensure the risotto is completely chilled before shaping, or the balls will fall apart during the breading process.
- Prep Time: PT30M
- Cook Time: PT40M
- Category: Appetizers & Snacks
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
Keywords: pumpkin and sage risotto balls arancini, arancini recipe, italian appetizers, pumpkin recipes, fried rice balls
