Pumpkin Arancini

These pumpkin arancini are a fun take on a classic Italian dish. Add this vegan recipe to your list of show-stopping appetizers!

Pumpkin Arancini

These pumpkin arancini are a fun take on a classic Italian dish. Add this vegan recipe to your list of show-stopping appetizers!

Course

Appetizer
Prep time

30 Mins
cook time

1 Hour
servings

15
Author

@eat_figs_not_pigs
Video & Images by

@plantifullybased

Ingredients

Pumpkin Risotto

3 – 3½ cups vegetable broth
2 tbs vegan butter
½ white onion, chopped (~½ cup)
½lb pumpkin, peeled and cut into ½-inch cubes (~1½ heaping cups)
6 cloves garlic, minced
¾ cup Lotus Foods Organic Jade Pearl Rice™
½ tsp fresh rosemary, minced
½ tsp fresh thyme, minced
½ tsp pumpkin spice
½ tsp salt
⅛ tsp nutmeg
¼ cup dry white wine
½ cup vegan parmesan

Arancini

1 ½ cups panko breadcrumbs, divided
1 cup vegan mozzarella shreds
2 vegan eggs, prepared according to package directions
½ tsp salt
vegetable oil, for frying

For Serving

marinara sauce, homemade or store-bought
vegan pesto, homemade or store-bought
vegan parmesan cheese
chopped parsley

product used in the recipe

Organic Jade Pearl Rice™

1

Heat vegetable broth in a small pot over low heat and keep warm. Melt butter in a separate large pot over a medium-high heat, then add onion and pumpkin and cook, stirring frequently, until pumpkin is just tender (~7 to 10 mins).
2

Add garlic and cook another 1 to 2 mins, until fragrant. Stir in rice and sauté, stirring frequently, for 5 to 7 mins, until rice is slightly toasted. Season with rosemary, thyme, pumpkin spice, salt and nutmeg, stirring to ensure rice and pumpkin are coated in the seasonings.
3

Pour in wine and continue to stir until evaporated (~3 to 5 mins). Using 1 cup at a time, pour in warm broth, continuing to stir until absorbed. Doing so releases the starches in the rice creating a creamy texture. Add another cup of broth while continuing to stir. Repeat until rice is tender and creamy, and broth is gone. I usually only need 3 cups, but I like to have ½ cup extra just in case.
4

Off the heat, add vegan parmesan cheese and stir until melted. Taste and adjust salt if necessary. Bring to room temperature, cover and transfer to a refrigerator for at least 3 hours, preferably overnight.
5

The rice mixture should be quite dense and well stuck together. Transfer to a large bowl with ½ cup panko breadcrumbs, mozzarella shreds and prepared vegan eggs. Mix to thoroughly combine ingredients. Place remaining breadcrumbs in a large hollow dish and season with salt, mixing to combine.
6

Using an ice cream scoop or measuring cup, scoop ~¼ cup of rice mixture (for smaller arancini balls, use ~2 tbsp) and shape into a ball. Roll into panko breadcrumbs, pressing to ensure fully coated. Repeat until all the balls are coated in breadcrumbs.
7

Meanwhile, heat ~2 inches of oil in a saucepan over medium-high heat. Check oil is hot enough by tossing in a breadcrumb - it should start sizzling immediately. Fry arancini balls in batches, turning every 1 to 2 mins to ensure they cook evenly (~5 to 7 mins), until they’re golden brown and crispy. Transfer to a paper-towel lined plate and repeat with remaining balls.
8

Serve immediately with a side of marinara sauce and/or pesto, and a healthy sprinkle of vegan parmesan and parsley.