Vegan Arancini Recipe with Pumpkin and Sage - Romy London (2024)

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Delicious Vegan Arancini Recipe, created with flavourful pumpkin and sage risotto, coated in a crunchy crumb. Easy to make at home, no fancy equipment.

Vegan Arancini Recipe with Pumpkin and Sage - Romy London (1)

Vegan Pumpkin Arancini

I think I've been in love with arancini since the first time I've tried these little balls of wonder - somehow, however, it's taken me until 2020 to finally try my hands at making my own at home. I was always convinced I'd need a deep-fryer to make arancini as I've always been scared to deep fry in a deep pan - but since I've finally gotten over that fear nothing is holding me back anymore and I've created this delicious vegan Arancini recipe with pumpkin and sage at home to share with you (believe me, it's really not that complicated!)

Vegan Arancini Recipe with Pumpkin and Sage - Romy London (2)

Ingredients

  • pumpkin, cubed and roasted (fresh or frozen)
  • olive oil
  • sea salt
  • vegan white wine
  • risotto rice
  • shallots
  • garlic
  • vegan butter
  • vegetable stock
  • fresh sage
  • breadcrumbs
  • vegetable oil for deep-frying

Equipment

  • a deep, medium-size saucepan with lid
  • a large pan
  • a large mixing bowl
  • a small bowl
  • a slotted spoon
  • a lined baking tray

How to make vegan arancini

Roasting the pumpkin

To create these vegan arancini, we need to start with making the pumpkin risotto. On this occasion I've cubed and roasted my pumpkin from scratch, however, you can also use ready-made pumpkin puree. Add roughly 400g of pumpkin puree, which usually equivalates to one tin-size.

If you're going with the roasted pumpkin, simply place your pumpkin cubes onto a roasting tin or a lined baking tray, then drizzle a little olive oil on top to coat the pumpkin and sprinkle a little sea salt. Place in the oven at 190C (375F) and roast for 25-30 minutes or until the cubes are softened and lightly browned around the edges.

Creating the risotto base

Towards the end of the roasting time, melt a tablespoon of vegan butter in a large pan. Gently sauté the shallots until translucent - this should roughly take 2 minutes. Add the crushed garlic and continue to cook for another minute, then add the fresh sage leaves and fry them until they begin to crisp up around the edges.

Deglaze the pan with a little vegan white wine, then mash your roasted pumpkin with the back of a fork and place the mash into the pan alongside the risotto rice. Stir to combine all the ingredients and cook for 2 minutes before slowly adding a third of the vegetable stock. Continue to stir for 10-15 minutes and gradually add the remainder of the stock to the pan until the rice is cooked, the majority of the liquid used up and the risotto of a thick, but slightly creamy texture. Use a little extra water if needed, but ensure that the risotto is not too watery, as shaping the arancini will otherwise get tricky.

Vegan Arancini Recipe with Pumpkin and Sage - Romy London (3)

How to make risotto balls

Allow for the risotto to cool down slightly, then add 5 tablespoons of the breadcrumbs into the mix. Place the rest of the breadcrumbs into a small bowl. In the meantime slowly heat your vegetable oil in a deep medium-size saucepan.

Once the risotto has cooled down enough for you to touch it with your hands, wet your hands and gently shape bite-size risotto balls. Place them into the breadcrumbs and gently coat them, then use a slotted spoon to carefully place the arancini into the hot oil - make sure it's properly hot, you can test it by dropping in a tiny amount of the risotto mix - when it instantly sizzles your oil is hot enough.

Fry the arancini for 1-2 minutes each or until golden, repeat until all the risotto mix is used up and place the finished arancini onto a paper towel to drip off any excess oil. I like to set them into the oven at a low temperature to ensure they remain warm & crunchy, whilst I'm preparing the rest of the vegan arancini.

How to serve arancini

As I love my arancini in a handy bite-size, I also love serving them with my favorite sauces to drizzle on top or dip into. Tomato-based sauces fit the flavor profile the best - but you can also enjoy the arancini without any sauce, they're snack-a-licious on their own.

Vegan Arancini Recipe with Pumpkin and Sage - Romy London (4)

This recipe is:

  • 100% vegan
  • deliciously crunchy
  • full of flavour
  • seasonal
  • easy to make at home
  • simply addictive
  • perfect for dipping
  • great for a Netflix eve (my favourite time to enjoy arancini!)

You might also enjoy these recipes:

  • Vegan Pumpkin Risotto
  • Vegan Mushroom Risotto
  • Creamy Pumpkin Polenta
  • Miso Roasted Aubergine

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📖 Recipe Card

Vegan Arancini Recipe with Pumpkin and Sage - Romy London (9)

Vegan Arancini Balls with Pumpkin and Sage

Vegan Arancini Recipe with Pumpkin and Sage - Romy London (10)Romy

Delicious Vegan Arancini Recipe - flavourful with delicious pumpkin and sage risotto. Easy to make at home, no fancy equipment.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course

Cuisine American, British, Italian

Servings 4 portions

Equipment

  • 1 large saucepan for deep frying

  • 1 lined baking tray

Ingredients

  • 400 g fresh pumpkin cubed
  • 1 tablespoon olive oiil
  • ½ teaspoon sea salt
  • 75 ml vegan white wine
  • 250 g risotto rice
  • 2 shallots finely chopped
  • 2 cloves garlic crushed
  • 1 tablespoon vegan butter
  • 600 ml vegetable stock
  • 2 tablespoon fresh sage
  • 100 g breadcrumbs
  • 750 ml vegetable oil for deep frying

Instructions

  • Peel and cube the pumpkin and place it onto a roasting tin. Drizzle with a little olive oil & sprinkle with sea salt, then roast in the oven for 25-30 minutes or until soft and golden.

  • Heat 1 tablespoon dairy-free butter in a large pan and sauté the chopped shallots for about 2 minutes or until translucent, then add the crushed garlic and cook for another minute. Add the fresh sage leaves and allow for them to slightly crispen on the edges, then deglaze the pan with the vegan white wine.

  • Roughly mash the roasted squash with the back of a fork and add to the pan, then sprinkle in the risotto rice and stir to roughly combine everything.

  • Slowly add about ⅕ of the stock to the pan and stir to combine. Gradually add the stock to the pan whilst stirring continuously for the next 10-15 minutes, allowing for the liquid to lightly simmer until the majority of the liquid is soaked up and the rice cooked.

  • Set aside to cool in a large bowl. Add 5 tablespoon of the breadcrumbs to the mix and stir to combine.

  • In a deep pan with a lid, slowly heat about 750ml of vegetable oil over low heat.

  • Place the remainder of the breadcrumbs into a small bowl and shape the risotto into bite-size risotto balls with your hands. Place these into the small bowl and coat with breadcrumbs one by one.

  • Carefully drop them into the hot oil using a slotted spoon. Fry until crispy - for roughly 3-4 minutes each - then place them onto a paper towel to drip off any excess oil. Place them in the oven at 100C to keep them warm and crispy until all of them are done and ready to eat.

  • Drizzle and dip into your favourite sauces!

Keyword arancini, pumpkin, pumpkin arancini, pumpkin arancini balls, vegan arancini, vegan arancini balls

Also, try out these pumpkin recipes:

  • Roasted Pumpkin Red Lentil Dhal
  • Pumpkin Risotto
  • Pumpkin Linguine with Capers

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Vegan Arancini Recipe with Pumpkin and Sage - Romy London (2024)

FAQs

What do Italians eat with arancini? ›

Arancini are meant to be enjoyed as a finger food, on their own or with Homemade Marinara on the side to bring out the herby flavors. They also go great with a variety of appetizers, from roasted vegetables to bite-sized meatballs. Serve them at your next party or pack them up for an outing.

Is arancini made from leftover risotto? ›

Arancini means little oranges, a nod to their rotund and golden appearance, while supplì al telefono refers to the long telephone cord-like strings of molten mozzarella that emerge when you bite into the balls. Regardless of what you call them, they are a clever and indulgent way to use up leftover risotto rice.

What is arancini on the menu? ›

Arborio rice and shredded cheese blend, rolled in bread crumbs and deep fried. Served over a bed of bolognese meat sauce and garnished with shaved Parmesan.

What is mushroom arancini made of? ›

To assemble the arancini, scoop the rice into a bowl, then stir in the mushrooms and mozzarella. Crack the eggs into a bowl, beat with a fork, then put the breadcrumbs and flour in separate bowls. Heat the oil in a large, deep, heavy-based pan to 180°C when tested with a digital probe thermometer.

Why do my arancini fall apart when frying? ›

Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.

What does arancini mean in Italian? ›

Arancini derives from the Sicilian plural diminutive of aranciu ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange.

How do you stop arancini from falling apart? ›

I have a large bowl of water ready to "rinse" my hands in when they are getting too sticky with rice. 7 - Refrigerate your arancini for 4 hours before dipping in the batter and breadcrumbs. This sets it so that it becomes firmer and won't fall apart.

Why won't my arancini balls stick together? ›

If you don't have a lot of time to chill the rice, make sure it's spread out as thin as possible. It's important for the starches to gel in order for the rice balls to stick together. The minimum amount of time that I have chilled the rice is 1 hour, and the arancini held together successfully.

What is the difference between arancini and risotto balls? ›

There is no intrinsic difference. Both are fried rice balls, both have the same fillings. Both are dearly loved and both are sold at the same price. Both are emblems for the Sicilian cuisine and both are irresistible.

Does Trader Joe's sell arancini balls? ›

Trader Joe's Arancini Bites is a quick party appetizer in the freezer section. A full review of Trader Joe's Arancini Bites follows.

What to eat with arancini for dinner? ›

But what do you serve with arancini balls? Good question and the answer is limitless. These deep fried risotto balls pair well with pretty much any Italian-based dish and depending on what's inside them you can serve with vegetables, salads, relish or pasta. Stick with classic Italian flavours and you can't go wrong.

Do you eat arancini with your hands? ›

Very often arancini are just wrapped in a serviette and handed over to the customer to eat standing up at the counter. They are unsurpassable finger food and the perfect accompaniment for a drink.

What do Romans call arancini? ›

Differences. There are two main recipes of the fried rice balls: the Roman suppli, and the Sicilian arancino. The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.

What are the main ingredients in arancini? ›

Image of What are the main ingredients in arancini?
Rice is a cereal grain, and in its domesticated form is the staple food for over half of the world's human population, particularly in Asia and Africa, due to the vast amount of soil that is able to grow rice. Rice is the seed of the grass species Oryza sativa or, much less commonly, O. glaberrima.
Wikipedia

What are some interesting facts about arancini balls? ›

They are said to have originated in Sicily in the 10th century during Arab rule. They served a large serving bowl of saffron-infused rice with plates of meat and vegetables shared between a table. “Rice balls” were breaded and fried, brought along on long trips since they were easily transportable and filling.

Is arancini a starter or main? ›

Deliver that wow factor with our easy but delicious Arancini – a traditional Italian risotto rice balls recipe, perfect as a starter or a light lunch.

What is served with risotto in Italy? ›

What goes well with risotto? In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.

What is the difference between arancini and Sicilian rice balls? ›

Although the preparation of arancini is very similar to that of supplì there are two significant distinctions. Arancini are generally considerably larger than supplì, about twice the size. An arancino is more likely to be stuffed with ragù (or peas and prosciutto) rather than having it incorporated into the rice.

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