Name: Vegan Arancini Balls with Pumpkin and Sage
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 14 oz fresh pumpkin, cubed (approx. 400 g); 1 TBS olive oil; 1/2 tsp sea salt; 1/4 cup vegan white wine (60 ml); 1 cup risotto rice (approx. 8 oz, 250 g); 2 shallots, finely chopped; 2 garlic cloves, crushed; 1 TBS vegan butter; 2.5 cups vegetable stock (600 ml); 2 TBS fresh sage, chopped; 1 cup breadcrumbs (approx. 100 g); 3 cups vegetable oil for frying (750 ml)

Why You’ll Love This Recipe

I really enjoy how this recipe layers rich flavors the sweetness of roasted pumpkin, the earthiness of sage, and the creaminess of risotto all wrapped in a crunchy breadcrumb coating. They’re elegant enough for entertaining, but also fun finger food that everyone loves. Even without cheese or dairy, these arancini feel indulgent and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 oz fresh pumpkin cubed (approx 400g)
1 tablespoon olive oil
½ teaspoon sea salt
¼ cup vegan white wine (approx 2.5 oz, 60ml)
1 cup risotto rice (approx. 8 oz, 250g)
2 shallots finely chopped
2 cloves garlic crushed
1 tablespoon vegan butter
2.5 cups vegetable stock (approx 20 oz, 600 ml)
2 tablespoon fresh sage chopped
1 cup breadcrumbs (approx. 4 oz, 100g)
3 cups vegetable oil for deep frying (approx 24 oz, 750 ml)

Directions

I start by roasting the pumpkin. I toss the cubes with olive oil and sea salt, then roast them in a 400°F (200°C) oven for about 25 minutes, until tender and slightly caramelized. Once cooled, I mash them into a smooth purée.

In a saucepan, I melt the vegan butter over medium heat, then add the chopped shallots and garlic, cooking until soft and fragrant. I stir in the risotto rice and toast it lightly for a minute before deglazing with vegan white wine.

I gradually ladle in the vegetable stock, stirring frequently, until the rice is creamy and cooked through this usually takes 18–20 minutes. I stir in the pumpkin purée and chopped sage, then set the risotto aside to cool completely (this step is key so the balls hold their shape).

Once cooled, I roll the mixture into golf ball–sized portions, coat them evenly in breadcrumbs, and set them aside.

I heat vegetable oil in a deep pot to 350°F (175°C) and fry the balls in batches for 3–4 minutes, until golden and crispy. I drain them on paper towels before serving hot.

Servings and Timing

This recipe makes about 16–18 arancini balls, serving 4–6 people as an appetizer. Prep and cooking take about 1 hour, plus cooling time for the risotto.

Variations

Sometimes I stuff the arancini with a small cube of vegan cheese for a melty surprise in the center. I also like rolling them in seasoned breadcrumbs with smoked paprika or nutritional yeast for extra flavor. For a lighter version, I bake them at 400°F (200°C) for 20–25 minutes instead of frying.

Storage/Reheating

I store leftover arancini in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F (190°C) for 10–12 minutes to restore their crispiness. They also freeze well I freeze them after frying and reheat straight from frozen in the oven until hot.

FAQs

Can I bake these instead of frying?

Yes I bake them at 400°F for about 20–25 minutes until crisp and golden.

Can I use canned pumpkin?

I prefer fresh roasted pumpkin for flavor and texture, but canned pumpkin works if it’s thick and not watery.

Do I need to use risotto rice?

Yes arborio or another short-grain risotto rice gives the creamy texture that helps bind the arancini.

Can I make them gluten-free?

Yes I use gluten-free breadcrumbs instead of regular ones.

Can I prepare them ahead of time?

I make the risotto mixture a day ahead, refrigerate it, and then form and fry the balls when ready.

What dipping sauces go well with these?

I like serving them with marinara, vegan aioli, or a simple sage butter sauce.

Can I add other vegetables?

Yes sometimes I stir in spinach, peas, or caramelized onions with the pumpkin for variety.

How do I keep them from falling apart while frying?

I make sure the risotto is completely cooled before shaping and I press the balls firmly when rolling.

Can I freeze them before cooking?

Yes I freeze the shaped, breadcrumb-coated balls on a tray, then transfer them to a freezer bag and fry or bake from frozen.

How do I make them extra crispy?

I double-coat them rolling first in a little flour slurry, then in breadcrumbs before frying.

Conclusion

These vegan arancini balls with pumpkin and sage are one of my favorite plant-based appetizers. With creamy, herby risotto inside and a crunchy golden shell, they’re hearty, comforting, and full of flavor proof that vegan food can be just as indulgent as the classic version.