Saffron and Pumpkin Risotto Balls
These creamy and delicious Saffron and Pumpkin Risotto Balls are the perfect addition to your appetizer repertoire. With seasonal fall flavors and a delightful crunch, get ready to impress guests.
Ingredients
- 4 cups vegetable broth (I prefer Better than Bouillon No-Chicken)
- 2 pinches saffron threads
- ¼ cup vegan butter or neutral oil
- 1 sweet onion finely chopped
- 3 cloves garlic minced
- 1 ½ cups arborio rice
- ¼ cup white wine
- 1 cup canned pumpkin unsweetened
- 3 T nutritional yeast
- ¼ cup vegan Parmesan cheese
- Salt and pepper to taste
- 1 cup breadcrumbs (I used a blend of panko and traditional)
- 1 cup all-purpose flour
- ¼ cup vegan egg replacement (Just Egg is what I used)
- ½ cup unsweetened plant-based milk
- Oil for frying avocado or canola
Instructions
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 10 minutes to infuse the flavor and color.
- In a large saute pan, heat vegan butter or oil over medium heat. Add the chopped onion and sauté until soft and fragrant, about 3-4 minutes. Add garlic and cook 30 seconds more.
- Add the Arborio rice to the pan 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, 1/2 cup at a time, stirring constantly. Allow it to be absorbed before adding more, cooking until the rice is creamy and al dente (about 18 minutes).
- Stir in the pumpkin purée, nutritional yeast, and vegan Parmesan cheese, then season with salt and pepper to taste. Set aside to cool.
Form and Bread the Risotto Balls:
- Once the risotto is cool enough to handle, take about 2 tablespoons of risotto and roll it into a ball. Repeat with the remaining risotto. They may look lumpy for now, but that's okay.
- Prepare a breading station with three bowls: one with flour, one with plant-based milk/egg mixture, and one with breadcrumbs.
- Dip each risotto ball first into the flour, and roll it around in your hands until it's nice and round. Then dip it into the plant-based milk, and finally roll it in the breadcrumbs, ensuring it's fully coated. Repeat with all the balls.
Fry the 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 or a cooling rack over a cookie sheet to catch the oil.
Serve:
- Serve the arancini warm on their own or with a dipping sauce like marinara, garlic aioli, or even a pumpkin-infused dip.