Go Back
crispy golden fried pumpkin risotto balls in a wide horizontal shot, piled on a slate platter with one split open to show the melty cheese center, fresh herbs scattered around, natural light, shallow depth of field, landscape orientation

Pumpkin Risotto Balls

Golden fried arancini have an oozy mozzarella center and are made with pumpkin risotto and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 balls
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked pumpkin risotto chilled
  • 4 oz mozzarella cut into small cubes
  • 2 eggs beaten
  • 1 cup breadcrumbs
  • 1/2 cup flour
  • 2 cups vegetable oil for frying
  • 1/2 tsp salt

Method
 

  1. Scoop about 2 tablespoons of chilled risotto and flatten in your palm.
  2. Press a mozzarella cube into the center and roll the risotto into a ball around it.
  3. Roll each ball in flour, then egg, then breadcrumbs.
  4. Heat the oil in a deep pan to 350F.
  5. Fry the balls in batches for 3 to 4 minutes until deep golden, turning as needed.
  6. Drain on paper towels and sprinkle with salt while hot.

Notes

Chilled risotto is non-negotiable here or the balls will fall apart.