Pumpkin Arancini

These are our favourite, and so easy to make (as long as you have leftover risotto). It's perfect finger food for your little munchkins, and an awesome starter/snack for the adults too. 


Pumpkin Arancini    


  • 1 cup Pumpkin Risotto

  • 1 Egg

  • 1/2 cup Breadcrumbs

  • 1/4 cup Parmesan cheese (finely grated)


  1. Pour the breadcrumbs and cheese in a large bowl, mix it together and set aside.

  2. Whisk the egg in another bowl and set aside.

  3. Simply roll a small amount of Risotto into balls, then dip into the egg, followed by the breadcrumbs and rest on a plate.

  4. Once all the Risotto balls are covered in the breadcrumbs, cook in a pan with a generous amount of olive oil till golden brown (around 4 minutes turning frequently).

Store in the fridge for up to 3 days..