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
  •  tsp nutmeg
  • ¼ cup dry white wine
  • ½ cup vegan parmesan


  • 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.

product used in the recipe

Organic Jade Pearl Rice™

Instruction video