Pumpkin and mozzarella arancini

Pumpkin and mozzarella arancini are crispy rice balls filled with creamy mozzarella and savory pumpkin, creating a delicious Italian-inspired appetizer. Made with a risotto base and coated in breadcrumbs, these bites are perfect for any occasion.

16 Jan 2026
Cook time 20 min
Prep time 20 min

Ingredients:

1 tbsp olive oil
1 onion
2 garlic cloves
1 cup white rice
3 cups chicken gravy
1 cup pumpkin
1/3 cup grated parmesan cheese
1/3 cup mozzarella cheese
1 cup all-purpose white wheat flour
3 eggs
2 cups bread crumbs

Pumpkin and mozzarella arancini are delicious, golden-brown rice balls stuffed with creamy cheese and savory pumpkin. This Italian-inspired dish is a delightful appetizer or a hearty snack that can bring a touch of gourmet to any meal. Combining rich flavors and a crunchy exterior, these arancini are sure to become a household favorite.

Instructions:

1. Prepare the Risotto Base:
- Heat 1 tbsp of olive oil in a large saucepan over medium heat.
- Add the finely chopped onion and cook for about 5 minutes, until it becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the white rice and cook for 2-3 minutes to toast the rice slightly.

2. Cook the Rice:
- Gradually add the chicken gravy, one cup at a time, allowing the rice to absorb the liquid before adding more.
- Stir continuously to ensure the rice cooks evenly and doesn't stick to the bottom of the pan.
- Once all the gravy has been absorbed and the rice is tender (this should take around 18-20 minutes), remove the pan from the heat.

3. Add Pumpkin and Parmesan:
- Stir in the cooked and mashed pumpkin until evenly combined.
- Add the grated parmesan cheese and mix well.
- Season with salt and pepper to taste.
- Allow the mixture to cool completely. You can spread it out on a baking sheet to speed up the cooling process.

4. Form the Arancini:
- Once the risotto has cooled, take a small handful (about 2 tablespoons) of the mixture and flatten it slightly in your palm.
- Place a small cube of mozzarella cheese in the center and shape the rice mixture around it to form a ball.
- Repeat with the remaining risotto and mozzarella.

5. Prepare for Frying:
- Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the bread crumbs.
- Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with the bread crumbs. Press gently to ensure the crumbs adhere well.

6. Fry the Arancini:
- Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
- Fry the arancini in batches, being careful not to overcrowd the pot.
- Cook for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
- Using a slotted spoon, transfer the fried arancini to a plate lined with paper towels to drain excess oil.

7. Serve:
- Serve the arancini hot, with your favorite dipping sauce if desired. Enjoy!

Pumpkin and mozzarella arancini are a treat that bring together the creamy taste of mozzarella and the sweet, earthy tones of pumpkin in a crunchy, golden-brown coating. Perfect for any occasion, these delightful rice balls are sure to impress guests and satisfy your taste buds. Happy cooking!

Pumpkin and mozzarella arancini FAQ:

How long should I fry the arancini for perfect doneness?

Fry the arancini for about 3-4 minutes at 350°F (175°C). They should be golden brown and crispy when done.

Can I use a different type of cheese instead of mozzarella?

Yes, you can substitute mozzarella with other cheeses like fontina or cheddar, though it may alter the flavor and texture.

What is the best way to store leftover arancini?

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to regain crispiness.

What type of rice is best for this arancini recipe?

Use a short-grain rice like Arborio or another risotto rice for the best creamy texture in the risotto base.

Can I prepare the risotto mixture in advance?

Yes, you can prepare the risotto mixture a day ahead; just be sure to cool it completely and store it in the refrigerator until ready to form the arancini.

Cooking Tips:

- Use chilled, cooked rice for the best texture and easier shaping.

- When forming the arancini, wet your hands slightly to prevent the mixture from sticking.

- Ensure the oil is at the right temperature (around 350°F or 175°C) before frying to achieve a crispy exterior without an oily taste.

- Try not to overcrowd the frying pot to maintain a consistent oil temperature.

- Drain the fried arancini on paper towels to remove excess oil and keep them crisp.

Nutrition Facts

20 Servings
Calories 140kcal
Protein 4.88g
Carbohydrates 24g
Fiber 0.91g
Sugar 1.20g
Fat 3.53g

Pumpkin and mozzarella arancini