Baked Pumpkin Arancini (Risotto Balls) Recipe
If you love Italian comfort food but want a lighter, healthier twist, these Baked Pumpkin Arancini (Risotto Balls) are about to steal your heart and taste buds! Imagine crisp, golden bites with creamy, cheesy pumpkin risotto hiding inside, all packed with flavor and autumnal coziness. This recipe wraps everything you adore about classic arancini into a baked version perfect for parties, cozy nights in, or just treating yourself to a crowd-pleasing vegetarian appetizer. Get ready to fall in love with a dish that’s as irresistible as it is straightforward!
Ingredients You’ll Need
The list is blissfully short, but each ingredient shines in its own way, adding flavor, texture, and that signature golden finish to your Baked Pumpkin Arancini (Risotto Balls). Let’s break down why every component really matters in this recipe.
- Cooked pumpkin risotto (2 cups, cooled): Day-old risotto works best for shaping perfect balls, thanks to its slightly firmer texture.
- Grated Parmesan cheese (1/2 cup): Delivers a nutty, salty kick that elevates every bite and marries beautifully with pumpkin.
- Shredded mozzarella cheese (1/2 cup, optional): Tuck a cube into the center for a gloriously melty surprise when you bite in.
- Large egg (1): Acts as your binding agent, helping everything cling together as the balls bake.
- Italian-style breadcrumbs (1 cup): Coats each ball for that essential crunchy crust and depth of flavor.
- Garlic powder (1/2 teaspoon): Adds a subtle, savory warmth that takes the risotto balls from bland to crave-worthy.
- Salt (1/2 teaspoon): Balances sweetness from the pumpkin and enhances all the other flavors.
- Black pepper (1/4 teaspoon): Offers just a touch of heat to round off the dish.
- Olive oil spray or drizzle: Essential for getting that crispy, golden “fried” finish, minus the deep fryer.
How to Make Baked Pumpkin Arancini (Risotto Balls)
Step 1: Prep Your Baking Sheet and Preheat
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This sets you up for a non-stick, easy-clean surface and ensures your Baked Pumpkin Arancini (Risotto Balls) will brown beautifully all over.
Step 2: Mix Risotto, Cheese, and Egg
In a large bowl, combine your cooled pumpkin risotto, grated Parmesan cheese, and one egg. Stir until the mixture is well combined and uniform. The egg brings everything together, and Parmesan makes the mixture irresistibly creamy and savory.
Step 3: Shape the Risotto Balls
Scoop about two tablespoons of the mixture into your hands. If you want a gooey center, press a small cube or pinch of mozzarella cheese into the middle, molding the risotto around it so the cheese stays hidden. Gently roll each portion into a ball. You’ll get about 12 perfectly-sized arancini from this batch.
Step 4: Bread the Arancini
In a shallow dish, stir together your breadcrumbs, garlic powder, salt, and black pepper. Roll each risotto ball in the seasoned breadcrumbs, pressing gently to make sure every inch is coated—this is your golden ticket to crunchville!
Step 5: Bake Until Golden and Crispy
Arrange the coated balls on your prepared baking sheet, leaving space between each one. Give them a light spray or drizzle of olive oil to promote crisping. Bake for 20 to 25 minutes, turning each ball halfway through, until your Baked Pumpkin Arancini (Risotto Balls) are golden brown and crisp on the outside.
How to Serve Baked Pumpkin Arancini (Risotto Balls)
Garnishes
Brighten up your arancini with a shower of fresh chopped herbs like parsley or basil, a dusting of extra Parmesan, or even a sprinkle of lemon zest for a pop of color and flavor.
Side Dishes
Baked Pumpkin Arancini (Risotto Balls) practically beg to be served with tangy marinara sauce on the side, but they’re also delightful with a creamy garlic dip, a simple green salad, or roasted seasonal veggies for a well-rounded Italian spread.
Creative Ways to Present
Try stacking your arancini on a tiered platter for a stunning party centerpiece, serve them as mini appetizers on skewers, or nestle them atop individual spoonfuls of sauce for elegant bite-sized hors d’oeuvres. They’re your ticket to all kinds of festive, wow-worthy presentations!
Make Ahead and Storage
Storing Leftovers
If you have any Baked Pumpkin Arancini (Risotto Balls) leftover (lucky you!), let them cool completely before storing them in an airtight container in the fridge. They’ll stay fresh and flavorful for up to 3 days.
Freezing
To freeze, arrange the completely cooled risotto balls on a baking tray in a single layer, freeze until firm, then transfer to a sealed container or freezer bag. They’ll keep their quality for up to 2 months. Reheat directly from frozen for best results.
Reheating
For maximum crunch, reheat your Baked Pumpkin Arancini (Risotto Balls) in a 350°F (175°C) oven or toaster oven for around 10–15 minutes. Skip the microwave if you can, as it tends to make the coating soft.
FAQs
Can I use a different type Appetizer
Absolutely! While pumpkin risotto adds a delightful seasonal twist, you can swap in any risotto you have—just make sure it’s cooled and somewhat firm so the balls hold their shape.
Is it possible to make these gluten-free?
Yes, simply use gluten-free breadcrumbs instead of the Italian-style ones. Everything else in Baked Pumpkin Arancini (Risotto Balls) stays the same, so everyone can enjoy them!
Can I air fry these instead of baking?
You sure can! Air fry at 375°F for 12 to 15 minutes, shaking halfway through. You’ll get an extra-crispy exterior with even less oil than baking.
What sauces pair best with Baked Pumpkin Arancini (Risotto Balls)?
Classic marinara is always a winner, but don’t shy away from creamy sauces like garlic aioli, herby yogurt dips, or even a spicy tomato relish for extra zip.
How do I keep arancini from falling apart?
Starting with cooled or day-old risotto makes all the difference—along with a binding egg. If the mixture still feels too loose, chill it for 15 minutes or add a bit more cheese or breadcrumbs to thicken.
Final Thoughts
If your idea of comfort food involves a crispy shell, a cheesy, savory center, and all the spirit of autumn, then you simply have to try Baked Pumpkin Arancini (Risotto Balls). Gather your ingredients, invite some friends, and make a batch—you might find yourself craving them all year round!
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Baked Pumpkin Arancini (Risotto Balls) Recipe
- Total Time: 45 minutes
- Yield: 12 arancini 1x
- Diet: Vegetarian
Description
These Baked Pumpkin Arancini are crispy risotto balls filled with creamy pumpkin, perfect for a fall appetizer or snack. They are baked to golden perfection and make a delightful addition to any gathering.
Ingredients
Risotto Balls:
- 2 cups cooked pumpkin risotto (cooled)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional center filling)
- 1 large egg
Breadcrumb Coating:
- 1 cup Italian-style breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Baking:
- olive oil spray or drizzle
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a bowl, combine pumpkin risotto, Parmesan cheese, and egg. Mix well.
- Shape Balls: Scoop 2 tablespoons of mixture, shape into a ball. Add mozzarella filling if desired.
- Coat with Breadcrumbs: Mix breadcrumbs with garlic powder, salt, and pepper in a dish. Roll balls in mixture.
- Bake: Place on baking sheet, drizzle with olive oil. Bake for 20–25 minutes until golden and crisp.
- Serve: Serve warm with marinara or dip.
Notes
- Using day-old risotto helps maintain shape.
- Substitute panko for extra crunch or add herbs for flavor.
- Air-fry at 375°F for 12–15 minutes as an alternative cooking method.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
