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
Scale
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
