I like this recipe because it combines the warmth of pumpkin with the nutty flavor of Parmesan, creating a perfect balance of sweet and savory. The crunchy coating makes them so satisfying to bite into, while the creamy rice filling gives that classic arancini texture. I also love how easy it is to adjust—whether I make them vegetarian, vegan, or gluten-free, they always turn out delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Arancini: 1 cup pumpkin or butternut squash 1/2 cup Parmesan cheese or Pecorino Romano 1 cup Arborio rice or another short-grain rice 2 large eggs or flaxseed meal as a vegan option
For the Coating: 1 cup breadcrumbs (gluten-free breadcrumbs optional)
For Flavors: 1 tablespoon herbs (e.g., parsley, thyme) or Italian seasoning Salt and pepper to taste
Directions
I start by roasting the pumpkin at 400°F (200°C) until soft, about 25–30 minutes. Once done, I mash it until smooth.
While the pumpkin roasts, I cook the Arborio rice according to package instructions, usually for about 15–20 minutes, until tender.
In a large bowl, I combine the mashed pumpkin, cooked rice, Parmesan cheese, eggs, and herbs. I season with salt and pepper and mix until well combined.
I form the mixture into small balls, about the size of golf balls.
I roll each ball in breadcrumbs until evenly coated.
In a deep pan, I heat oil to 350°F (175°C) and fry the arancini in batches for 3–4 minutes, until they’re golden brown and crisp.
I transfer them to paper towels to drain any excess oil, then serve them hot with my favorite dipping sauce.
Servings and Timing
This recipe makes about 4 servings (around 12 small balls). Prep time takes 30 minutes, cook time is 20 minutes, cooling time is 5 minutes, and the total time is about 55 minutes.
Variations
I sometimes add a cube of mozzarella to the center of each ball for a cheesy surprise.
For a vegan version, I use flax eggs and vegan Parmesan.
I like using gluten-free breadcrumbs when serving guests with dietary restrictions.
For extra flavor, I mix a spoonful of pesto or sun-dried tomato paste into the rice mixture.
Storage/Reheating
I store leftover arancini in the refrigerator for up to 3 days. To reheat, I use the oven or air fryer at 350°F (175°C) for about 8–10 minutes to restore their crispiness. I avoid microwaving them since it can make the coating soft. These can also be frozen before frying and cooked straight from frozen.
FAQs
Can I bake the arancini instead of frying?
Yes, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway for even browning.
Can I use leftover risotto for this recipe?
Absolutely, leftover risotto makes great arancini and saves time.
What dipping sauce works best?
I like serving them with marinara, garlic aioli, or a creamy yogurt dip.
Can I make them ahead of time?
Yes, I form the balls and refrigerate them for up to 24 hours before frying.
How do I make them vegan?
I use flaxseed meal instead of eggs and vegan cheese instead of Parmesan.
Can I air fry these?
Yes, I air fry them at 375°F (190°C) for about 10 minutes, turning once halfway through.
Can I freeze Pumpkin Arancini?
Yes, I freeze them uncooked on a tray, then transfer to a bag and fry or bake straight from frozen.
What type of rice is best?
Arborio rice is ideal because it’s starchy and helps the mixture hold together.
Can I use canned pumpkin puree?
Yes, but I make sure it’s thick, not watery, or I add a little extra breadcrumbs to adjust consistency.
How do I prevent them from falling apart?
I chill the shaped balls for 15 minutes before frying to firm them up.
Conclusion
I love making these Savory Pumpkin & Parmesan Arancini Balls because they’re crispy, creamy, and full of comforting fall flavor. They’re easy to prepare, endlessly customizable, and always a hit at parties or as a cozy snack. Whether I serve them with a classic tomato dip or a creamy sauce, these golden bites never fail to impress.
