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Pumpkin Arancini

Pumpkin Arancini


  • Leftover pumpkin risotto

  • Flour

  • Salt and pepper

  • 2 eggs, beaten

  • Breadcrumbs

  • Grated Parm

  • Ground sage

  • Zest of an orange

  • A pinch of nutmeg

  • Fresh sage leaves, finely chopped


Chill risotto then roll into small balls. Chill balls again to dry them out.

Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.

Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm cheese, sage, a little orange zest, nutmeg and sage. Fry balls until deeply golden and serve hot.