Saffron and Pumpkin Risotto Balls

Hello all! The next recipe in my Fall Series is Saffron and Pumpkin Risotto Balls! Fall is the season of warm, comforting flavors that bring us back to cozy kitchens and family gatherings. These are the perfect bite-sized indulgence, marrying the rich, earthy taste of pumpkin with the aromatic warmth of saffron. Whether you’re hosting a festive gathering or want to savor the essence of fall in a single bite, these risotto balls are the perfect addition to your autumn menu. Check out my other fall recipes by clicking here!: —>>> Fall Recipe Series

Fall Flavors

Saffron, often called the “golden spice,” adds a subtle floral and honey-like depth to these risotto balls, elevating them beyond the ordinary. Its vibrant color pairs beautifully with the natural sweetness of pumpkin. This gives us a savory snack with a hint of indulgence. Crispy on the outside, creamy and decadent on the inside, these balls strike the perfect balance between texture and flavor.

Risotto is a classic Italian dish known for its creamy, velvety texture and rich flavors. Made by slowly cooking Arborio rice and gradually adding broth, the starches are released, creating that signature creaminess without the need for heavy dairy. Risotto is incredibly versatile—flavors can be built with wine, herbs, spices, and various add-ins like vegetables, mushrooms, or, in this case, the subtle sweetness of pumpkin and the depth of saffron. This dish is a true labor of love, perfect for cozy fall meals when you want something indulgent and satisfying.

When to Serve Saffron and Pumpkin Risotto Balls

Serve them as appetizers at your next fall gathering, or pack them for an autumn picnic. They also make a unique offering for a holiday table, perfect for sharing with friends and family. Pair them with a zesty marinara sauce, or enjoy them on their own—the versatility of these risotto balls makes them a go-to dish for any occasion.

These Saffron and Pumpkin Risotto Balls not only capture the essence of fall but also bring a touch of elegance to your table. Whether you’re an avid risotto lover or someone looking to explore new flavors, these risotto balls are sure to become a seasonal favorite.

How to make Saffron and Pumpkin Risotto Balls

Prepare the Saffron and Pumpkin Risotto:

Warm the vegetable broth in a pot over low heat. Add the saffron threads and let them steep for 5-10 minutes to infuse the flavor and color.
In a large skillet, heat vegan butter or olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
Add the Arborio rice to the skillet and stir to coat it in the butter or oil. Toast the rice for about 2 minutes until slightly translucent.
Pour in the white wine and stir until absorbed. Gradually add the warm saffron-infused broth, one ladle at a time, stirring constantly. Allow each ladle to be absorbed before adding more, cooking until the rice is creamy and al dente (about 18-20 minutes).
Stir in the pumpkin purée and vegan Parmesan cheese, and season with salt and pepper to taste. Set aside to cool.

Form the Saffron and Pumpkin Risotto Balls:

Once the risotto is cool enough to handle, take about two tablespoons and roll it into a ball. Repeat with the remaining risotto.

Bread the Saffron and Pumpkin Risotto Balls:

Prepare a breading station with three bowls: one with flour, one with plant-based milk, and one with breadcrumbs.
Dip each risotto ball first into the flour, then into the plant-based milk, and finally, roll it in the breadcrumbs, ensuring it’s fully coated. Repeat with all the balls.

Fry the Saffron and Pumpkin Risotto Balls:

In a deep skillet or pot, heat oil over medium-high heat until it reaches 350°F (175°C). Carefully lower the saffron and pumpkin risotto balls into the hot oil, frying in batches until golden brown and crisp on all sides (about 3-4 minutes).
Remove with a slotted spoon and drain on paper towels.

Serve:

Serve the saffron and pumpkin risotto balls warm, either on their own or with a dipping sauce like marinara, garlic aioli, or even a pumpkin-infused dip.