Baked pumpkin arancini (risotto balls)
Make sure you make some extra risotto to make these delicious pumpkin arancini as an appetizer the next day.
Servings: 12 approx (48 arancini)
Calories: 261kcal
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Ingredients
For pumpkin risotto
- 1 small onion
- 2 cloves garlic or 1 large
- 1 tablespoon butter
- 1 ½ cups arborio rice
- ¼ cup white wine or vermouth
- 3 cups light stock chicken/vegetable
- salt and pepper
- ¼ teaspoon ground nutmeg optional
- ¾ cup pumpkin puree canned or fresh using roasted, pureed pumpkin
- ½ cup parmesan finely grated
To form arancini
- 8 oz mozzarella
- 2 eggs or 3, as needed
- ½ cup flour approx
- 1 cup fine breadcrumbs approx
Instructions
For risotto (ahead of time)
- Dice the onion fairly small and crush or finely chop the garlic.
- Put a pan on a medium heat and add the butter to the pan. Soften the onion in the butter for 2-3 mins, add garlic, cook another 2-3 mins until onion starting to brown slightly but stir regularly so it doesn't burn.
- Add the rice and cook briefly to ensure well coated by the butter. Then add the wine/vermouth and stir as the liquid is absorbed.
- Add the stock a bit at a time so that you cover the rice as you top it up (around ½ to 1 cup at a time), adding more as the last is absorbed. Season with a little salt and pepper. Stir now and again as the rice cooks - I generally only stir as liquid is absorbed initially but then a little more towards the end when it tends to stick to the bottom more. In all it takes around 20mins.
- Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the nutmeg, pumpkin puree and parmesan. Remove from heat, ensure the cheese and pumpkin are mixed through and leave to cool then refrigerate). Up to here can be done a day ahead and refrigerated overnight. It's worth at least making a good couple hours ahead ot cool properly.
To form arancini
- When ready to form arancini, preheat the oven to 375F/190C.
- Dice the mozzarella into small cubes, around ⅓in/1cm across.
- Take slightly heaped tablespoonfuls of the rice mixture and flatten it in your hand then place a piece of mozzarella in the middle and fold the rice around the cheese, ensuring there are no gaps. Roll slightly in your hand to help form a smooth joined-up outside. This can be done a few hours ahead as well and refrigerated.
- Lightly beat the eggs in a small bowl, and place the flour and breadcrumbs in two more bowls - it can be easier to do part at a time and top up as you go.
- Roll each rice ball in the flour, gently shake to remove excess flour, then roll in the egg so that it is coated, allow excess to drip off, then roll in the breadcrumbs. Repeat until all the arancini are coated.
- Place the arancini on a lightly oiled baking sheet and bake for approx 8-10min until the breadcrumbs are lightly crisp and just starting to brown.
Video
Notes
While this recipe is written as being used with pumpkin risotto, you can use other kinds and the general process will still work the same. And rather than being too exact, if you have leftover risotto from another meal, just scoop tablespoons and use as much mozzarella, flour etc as needed to use it up.
Nutrition
Calories: 261kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 286mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2615IU | Vitamin C: 1.5mg | Calcium: 172mg | Iron: 2.3mg