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Pumpkin Risotto Arancini

Yields12 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

A traditional risotto recipe gets some seasonal flair with puréed pumpkin and spices. Goat cheese and curry powder lend a smooth, savory flavor. Once fried, these arancini are bite sized morsels of autumn.

Pumpkin Risotto Arancini

 4 cups Rachael Ray Low Sodium All-Natural Chicken Stock
 1 cup pumpkin purée
 2 tbsp Colavita Extra Virgin Olive Oil
 2 shallots, diced
 sea salt
 freshly ground black pepper
 1 ½ cups Colavita Arborio Rice
 ¾ cup dry white wine
 8 oz goat cheese, crumbled
 2 tbsp chopped flat-leaf parsley
 5-6 fresh sage leaves, finely chopped
 ½ tsp ground nutmeg
 ½ tsp curry powder
 Colavita Olive Oil, for frying
For the Breadcrumbs:
 2 breadcrumbs (feel free to use a gluten-free variety, or your favorite whole grain bread, toasted and food-processed)
 1 cup Colavita Polenta
 4 eggs

Whisk together the chicken broth and pumpkin purée in a medium saucepan and place over medium heat. Bring the mixture to a simmer, then reduce the heat to low and cover to keep warm.


Pour 2 tablespoons of Colavita Extra Virgin Olive Oil in a large saucepan over medium heat. Add the shallots and chopped sage, season with salt and pepper, and cook until the shallots are soft, about 2 minutes.


Add the rice and cook for 2 to 3 minutes, until the edges of the rice turn transparent.


Add the wine and cook until it is completely absorbed.


Add ½ cup of the pumpkin broth mixture and cook, stirring constantly, until the liquid is completely absorbed into the rice. Continue cooking the rice, adding more broth ½ cup at a time and stirring constantly, until the rice is smooth and creamy and you’ve used all the pumpkin broth. This could take up to 45 minutes.


Remove from the heat and stir in the goat cheese, parsley, nutmeg and curry powder. Season with salt and pepper, to taste.


Spread the risotto onto a large rimmed baking sheet lined with parchment paper and it spread out into a thin layer. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.


Using a spoon, form the risotto into small golf ball-size rounds. Return to the baking sheet, cover with plastic wrap, and chill for another 30 minutes.


Pour enough Colavita Olive Oil into a large saucepan to come 3 inches up the sides of the pan. Heat the oil over medium-high heat, until an instant read thermometer registers 350°F.


Place the bread crumbs and polenta in a shallow bowl. Crack the eggs in a second bowl and beat them. Roll each risotto ball in the egg, then roll them in the polenta/bread crumb mixture. Using a slotted spoon, drop the risotto balls into the hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown all over. Drain on paper towels and sprinkle with freshly grated Parmesan cheese and more fresh parsley.


Serve immediately.

Nutrition Facts

Servings 12