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Saffron and Pumpkin Risotto Balls

5 from 1 vote
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.
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Prep Time 3 minutes
Cook Time 5 minutes
Risotto Cooking Time 18 minutes
Total Time 26 minutes
Servings: 15 Risotto Balls
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 75
Ingredients Method

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

Method
 

Prepare the Saffron and Pumpkin Risotto:
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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:
  1. 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.
  2. Prepare a breading station with three bowls: one with flour, one with plant-based milk/egg mixture, and one with breadcrumbs.
  3. 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:
  1. 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).
  2. Remove with a slotted spoon and drain on paper towels or a cooling rack over a cookie sheet to catch the oil.
Serve:
  1. Serve the arancini warm on their own or with a dipping sauce like marinara, garlic aioli, or even a pumpkin-infused dip.