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
Scale
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
