If you’re ready to transform classic comfort food with a vibrant autumn twist, you’re in for a treat with Baked Pumpkin Arancini (Risotto Balls). Creamy pumpkin risotto, wrapped around gooey cheese, and baked to golden, crispy perfection, these savory bites are an absolute crowd-pleaser—whether you’re hosting friends for a cozy get-together or just craving a flavorful snack. Baked Pumpkin Arancini (Risotto Balls) pack in all the warm flavors of fall, plus the irresistible crunch of a classic Italian favorite, minus the fuss and oil of deep-frying. There’s a reason these little spheres of joy always disappear fast at every gathering!
Ingredients You’ll Need
The beauty of Baked Pumpkin Arancini (Risotto Balls) is that simple, familiar ingredients come together to create a dish with layers of flavor and texture. Each one brings its own magic, from the creaminess of arborio rice to the golden crunch of breadcrumbs.
- Olive oil: Adds depth and richness to both sautéeing and baking, giving your arancini an inviting flavor.
- Onion: Provides a gentle sweetness and aromatic base that enhances every bite.
- Garlic: Packs in irresistible savory notes that make the filling truly mouthwatering.
- Arborio rice: This short-grain rice is essential for its creamy texture and signature risotto consistency.
- Dry white wine (optional): Imparts a subtle acidity and extra complexity—highly recommended if you have it!
- Vegetable broth: Infuses the rice with savory flavor as it absorbs and cooks.
- Pumpkin puree: The star ingredient that brings color, moisture, and a touch of sweetness to the risotto.
- Salt and black pepper: These basics ensure every bite is perfectly seasoned.
- Ground nutmeg: Adds a gentle, warming spice that pairs beautifully with pumpkin.
- Parmesan cheese: Salty and nutty, it melts into the risotto, making everything more decadent.
- Mozzarella cheese (optional): Hide a cube inside each ball for a gooey, melty surprise.
- Breadcrumbs: Give the arancini their signature crispy exterior in the oven.
- Melted butter or olive oil (for brushing): Helps the crust brown up beautifully and adds another layer of flavor.
- Chopped parsley (optional): For a sprinkle of freshness and a pop of green at serving time.
How to Make Baked Pumpkin Arancini (Risotto Balls)
Step 1: Sauté the Aromatics
Start by heating olive oil in a saucepan over medium heat. Once shimmering, add the finely chopped onion and cook gently until it’s soft and translucent—about 5 minutes. Stir in the garlic, letting it sizzle for just a minute to release its fragrance without burning, which sets the perfect foundation for flavorful risotto.
Step 2: Toast the Rice
Add the arborio rice to your pot and stir constantly for about 2 minutes. You want each grain of rice to be lightly toasted and coated in that caramelized onion and garlic goodness. This step does wonders by locking in the creamy texture we all adore in Baked Pumpkin Arancini (Risotto Balls).
Step 3: Deglaze and Simmer
If you’re using white wine, pour it in now, scraping up any brown bits stuck to the bottom of the pan. Let it bubble away until it’s almost completely absorbed. Then start adding the warm vegetable broth one ladle at a time, stirring gently but constantly. Wait for most of the broth to absorb before adding the next scoop. This slow method is how you build a rich, silky risotto base—plan for 18 to 20 minutes to coax out the best possible flavor and texture.
Step 4: Season and Add Pumpkin
When the rice is creamy but still has just a little bite, stir in the pumpkin puree, salt, pepper, and nutmeg. Add the grated Parmesan for extra creaminess and flavor. Mix well until everything is vibrantly orange and beautifully blended. Allow the mixture to cool completely, then refrigerate it for 30 minutes—chilling helps the risotto firm up, making it easier to shape into sturdy, cohesive balls later on.
Step 5: Shape the Risotto Balls
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. With wet hands, scoop out portions of chilled risotto and gently roll them into golf ball-sized rounds. If you want an extra cheesy center, press a piece of mozzarella into the middle before sealing. Each ball should hold its shape without being too sticky—if not, chill the mixture a bit longer. This is the fun, hands-on part where the Baked Pumpkin Arancini (Risotto Balls) really take form!
Step 6: Coat and Bake
Roll each ball in breadcrumbs until completely coated, then arrange them on the prepared baking sheet. Brush lightly with melted butter or olive oil for that irresistible golden color and crust. Bake for 20 to 25 minutes, turning the balls halfway through so every side gets perfectly crisp. It’s hard to resist the smell as they bake!
Step 7: Finish and Serve
Once the Baked Pumpkin Arancini (Risotto Balls) are golden and crisp, remove them from the oven. Garnish with a scattering of chopped parsley if you like. Serve the arancini warm—either piled on a platter or paired with your favorite dipping sauce—to enjoy that luscious, cheesy interior and crunchy exterior all at once.
How to Serve Baked Pumpkin Arancini (Risotto Balls)
Garnishes
A final flourish of chopped fresh parsley brings brightness and a pop of color, but don’t stop there—add some freshly grated Parmesan or a drizzle of olive oil for extra elegance. These little extras make Baked Pumpkin Arancini (Risotto Balls) feel just a bit more special, perfect for entertaining.
Side Dishes
Serve alongside a bowl of warm marinara, herbed yogurt, or even pesto for dipping—all complement the creamy, savory pumpkin flavors beautifully. For a fuller meal, pair with an Italian-style salad or a simple sautéed green like spinach or broccolini.
Creative Ways to Present
Baked Pumpkin Arancini (Risotto Balls) look gorgeous arranged on a rustic wooden board or piled high on a cake stand. For parties, try serving them in individual cocktail glasses with a little sauce in the bottom, or skewer them for easy, handheld bites. Their festive color makes them a standout on any autumn appetizer spread!
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have extras, store cooled Baked Pumpkin Arancini (Risotto Balls) in an airtight container in the fridge for up to three days. The crust will soften slightly, but they’ll still be delicious when reheated.
Freezing
For longer storage, freeze arancini on a baking sheet until solid, then transfer to a zip-top bag or container. They can be frozen for up to one month. Bake straight from frozen or thaw overnight for an easy, make-ahead treat ready at your fingertips.
Reheating
To recapture that crisp exterior, reheat Baked Pumpkin Arancini (Risotto Balls) in an oven or air fryer at 350°F (175°C) for 10 to 15 minutes. Avoid microwaving if you can, as it will soften the breadcrumb coating, though the insides will still be tasty and cheesy.
FAQs
Can I make Baked Pumpkin Arancini (Risotto Balls) gluten-free?
Absolutely! Just choose your favorite gluten-free breadcrumbs—they’ll crisp up beautifully. Also double-check that your broth and cheese are certified gluten-free for peace of mind.
What can I use instead of pumpkin puree?
If pumpkin isn’t handy, cooked and mashed butternut squash or sweet potato are excellent alternatives, offering similar color and creaminess with their own subtle flavor twists.
Can I add meat to these arancini?
Definitely! Stir in finely chopped cooked chicken, turkey, or sausage to the cooled risotto before shaping, or tuck a bit inside with the mozzarella for a heartier, meaty center.
How do I keep the arancini from falling apart?
Chilling the risotto is crucial—don’t skip this step! Refrigerate until firm, dampen your hands when shaping, and press the mixture together firmly. If still too soft, add a spoonful of extra Parmesan and chill again.
What dipping sauces go best with Baked Pumpkin Arancini (Risotto Balls)?
Classic marinara is always a hit, but you can also try garlic aioli, basil pesto, or a tangy yogurt-herb sauce. The richness of the arancini pairs wonderfully with fresh, zesty dips!
Final Thoughts
There’s nothing quite like sharing a tray of Baked Pumpkin Arancini (Risotto Balls) with friends or family—their crispy shells, creamy centers, and warm, autumn spices always bring smiles all around. Whether you’re baking them for a holiday, a casual dinner, or a game day treat, I promise they’ll be the star of the spread. Give this recipe a try, and don’t be surprised when everyone asks for seconds!
Print
Baked Pumpkin Arancini (Risotto Balls) Recipe
- Prep Time: 40 minutes (includes chilling)
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 arancini
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Baked Pumpkin Arancini are flavorful, crispy risotto balls filled with creamy pumpkin and gooey cheese. Perfect as an appetizer or light vegetarian meal!
Ingredients
Risotto Balls:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 3 cups vegetable broth, warmed
- 1 cup pumpkin puree
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional filling)
Coating:
- 1 cup breadcrumbs
- 2 tablespoons melted butter or olive oil (for brushing)
Garnish:
- Chopped parsley for garnish (optional)
Instructions
- Saute Aromatics: Heat olive oil in a saucepan, cook onion until soft, add garlic, and stir in rice.
- Cook Rice: Toast rice, pour in wine, then gradually add broth until creamy, about 18-20 minutes.
- Add Pumpkin: Stir in pumpkin, spices, and cheese. Chill mixture, shape into balls, and stuff with mozzarella if desired.
- Bake: Coat balls in breadcrumbs, bake at 400°F (200°C) for 20-25 minutes until golden.
- Serve: Garnish with parsley and enjoy warm.
Notes
- Serve with warm marinara or herbed yogurt dip.
- You can make these ahead and reheat in the oven before serving.
- Great for appetizers, snacks, or a light vegetarian meal.
Nutrition
- Serving Size: 1 arancini
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 8mg
