These baked pumpkin arancini are so flavorful and comforting with a gooey cheese center. A great appetizer or snack perfect for a festive party, game day and more.
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October is well and truly in flow which means, here in the US at least, pumpkin season is as well. For many, that seems to more mean 'pumpkin spice' than actual pumpkin. Which while I love spice flavors, I do enjoy real pumpkin as well.
Many pumpkin recipes tend towards sweet goods, which while they can be tasty (like my pumpkin empanadas and healthy pumpkin scones), I also enjoy savory pumpkin dishes as well. And these pumpkin arancini are a delicious example.
What are arancini?
Arancini are Sicilian rice balls, with a crisp outer coating and often with a filling in the middle. Meat, mozzarella and different vegetables like peas are common fillings, and the rice part is typically leftover risotto.
The name "arancini" means "little oranges" since they have that shape and color after the breadcrumbs on the outside become all crisp. Traditionally they are deep fried - it's a street food so not so surprising - but here I have baked them to be that bit healthier (and I think easier as well).
Rather than a plain risotto, I have made a pumpkin risotto which is smooth, flavorful and delicious. It's worth making a decent sized batch and enjoying it one day as a regular risotto then making the rest into arancini the next day.
Arancini are often enjoyed with marinara sauce as an appetizer/snack, and these would be great as part of a game day, Halloween or other festive spread.
If you press little stems of sage, thyme or rosemary in the top (as in photos), you can make them look more like mini-pumpkins to be even more in the spirit!
They're perfect to use up any leftovers from a previous meal, and also make a tasty snack. We've had them as part of lunch and everyone has happily enjoyed them. After all, there's lots of cheese and comfort factor. And as a bonus, they sneak in a bit of vegetables with the pumpkin in there.
Preparing ahead and storage
While it might seem like these take quite a while to prepare, as I say, if you make enough to have it both as a regular risotto and some leftover for the arancini, you get two dishes for the same work. You can also split the activity into chunks since it's best to make the risotto a few hours or a day ahead in any event.
After making the risotto, be sure to cool what you will use for the arancini quickly and refrigerate to firm up before then forming the arancini.
Then, you can chill the risotto balls after the initial filling and just do the breading before you bake them. I don't recommend adding the breading before as they will likely get soggy, so the breadcrumbs will either clump together or not crisp as well.
Store the formed risotto balls in a sealed container or on a baking sheet, sealed over with cling wrap/film. Ideally have them slightly separated to avoid sticking. Don't keep the cooked rice any longer than two days, to be safe. Then coat them and cook them up when you're ready to cook.
These pumpkin arancini are fun, flavorful and full of comfort factor. They're relatively filling, but are all too easy to eat as a delicious appetizer or snack. Whether you make them look a little more pumpkin-like or not, they're perfect for parties and more.
Try these other cheesy finger foods:
- Pesto goat cheese filo parcels
- Caprese eggplant roll ups
- Scallop chorizo stacks
- Gougeres (French cheese puffs)
- Plus get more appetizer recipes in the archives.
Baked pumpkin arancini (risotto balls)
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 minutes, add garlic, cook another 2-3 minutes 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 20 minutes.
- 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 approximately 8-10 minutes until the breadcrumbs are lightly crisp and just starting to brown.
Video
Notes
Nutrition
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This post was first shared in October 2015 and has been updated, primarily with new photos, added video and additional information.
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Bev Winter says
Can you freeze the arancini balls?
Caroline's Cooking says
So I haven't tried with these, but on doing a bit of research it seems that you can in general freeze arancini, so there's no reason why these would be any different. Though I would have to say, there's a good chance the texture will deteriorate with freezing and so I wouldn't particularly recommend it.
Dannii says
I had these for the first time the other day and they are amazing. So comforting.
Caroline's Cooking says
Thanks, and I agree they are so comforting.
debi says
I made these last weekend for a party. They were a huge hit. Everyone asked for the recipe. Thanks!
Caroline's Cooking says
Perfect! So nice to hear.
Wendy Klik says
Great recipe Caroline. Can't wait to give it a try.
Caroline's Cooking says
Thanks Wendy, I hope you enjoy!
Corina says
How tempting! These looks amazing - I just love the cheese oozing out of them.
Caroline's Cooking says
Thanks Corina, they are delicious!
Camilla @ Culinary Adventures says
Baking is definitely the way to go. These look delicious!
Caroline's Cooking says
Thanks Camilla!
Johanne Lamarche says
I've never had arancini Carolyn but I have been missing out on something delicious! My husband works for Uncle Ben's rice so I will be trying these for sure, especially with pumpkin and baking, not frying? Brilliant!
Caroline's Cooking says
Thanks, Johanne, yes they are definitely worth trying - and great that you have easy access to rice 🙂 I hope you like them!
frugal hausfrau says
Alright, I wouldn't turn a few of these down! Very creative!
Caroline's Cooking says
Thanks, they are really tasty too!
Jane @ littlesugarsnaps says
You've found my weak spot - arancini. The fact that you have baked them instead of frying is excellent. Thankyou, I'm going to make these this coming weekend
Caroline's Cooking says
I hope you managed to try and liked them Jane, thanks for stopping by!
Denise Wright says
These look sooo very delicious....especially that ooey gooey cheese in the middle. I wish I had some right now.
Caroline's Cooking says
Thanks, Denise - they are delicious, definitely worth a try!
Mila says
I often make rice-meatballs with risotto leftovers, your version looks great too, and I'm totally agree-baking is much healthier than frying! Yummy!
Caroline's Cooking says
Thanks, Mila - baking is definitely the way to go!