Baked Pumpkin-Sage Arancini Balls

Serves: ~18–22 arancini
Time: 50–60 minutes total

A unique, Thanksgiving-friendly vegetarian entrée that stays delicious at room temperature — perfect for a potluck.

Ingredients

For the risotto

• 1 tbsp olive oil
• 1 tbsp butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine (optional; sub broth if desired)
• 2 1/2 cups vegetable broth, warmed
• 3/4 cup pumpkin purée
• 1/2 cup grated parmesan
• 1 tbsp finely chopped fresh sage (or 1 tsp dried)
• Salt & pepper, to taste

For forming the arancini

• 3–4 oz mozzarella, cut into ~½" cubes (optional but recommended)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp olive oil (added to eggs — helps browning)
• 1 1/2 cups panko breadcrumbs

For baking

• Olive oil spray or 3–4 tbsp olive oil for brushing

Optional dipping sauce (Cranberry-Orange Aioli)

• 1/2 cup mayonnaise
• 2 tbsp cranberry sauce
• 1 tsp orange zest
• 1 tsp lemon juice
• Pinch salt

Instructions

1. Make the pumpkin-sage risotto (15–18 minutes)

1. Heat olive oil + butter in a medium pot over medium heat.
2. Add shallot; sauté 2–3 minutes.
3. Add garlic; cook 30 seconds.
4. Add arborio rice; stir 1 minute.
5. Add wine (if using) and cook until absorbed.
6. Add warm broth a cup at a time, letting it absorb before adding more.
7. When creamy and slightly al dente, stir in pumpkin purée, parmesan, sage, salt & pepper.
8. Cook 1 more minute, then spread onto a sheet pan to cool.

Cool 10–15 minutes — this is key for easy shaping.

2. Form the arancini (10–15 minutes)

1. Scoop ~2 tbsp cooled risotto into your hand.
2. Press a cube of mozzarella into the center.
3. Add a little more risotto and roll into a tight ball.
4. Repeat until all risotto is used (about 18–22 balls).

3. Bread the arancini

Prepare three shallow bowls:

• Bowl 1: flour
• Bowl 2: eggs + 1 tsp olive oil, beaten together
• Bowl 3: panko

Coat each ball:

1. Roll in flour
2. Dip in the egg mixture
3. Coat in panko and press lightly so it adheres

Place on parchment-lined baking sheet.

4. Bake (instead of frying)

Heat oven to 425°F.

1. Spray or brush each arancini generously with olive oil.
2. Bake 18–22 minutes, turning them halfway.
3. They should be deep golden brown.
4. For extra crispiness, broil 1–2 minutes (optional — watch closely!).

They will stay beautifully crisp for hours.

5. (Optional) Make the dipping sauce

Mix:

• 1/2 cup mayo
• 2 tbsp cranberry sauce
• 1 tsp orange zest
• 1 tsp lemon juice
• Pinch salt

Serve on the side.

Tips for the Best Baked Arancini

• Panko + oil + high heat = crisp exterior without frying.
• Cooling the risotto is essential — warm risotto falls apart.
• Use your hands to pack each ball tightly.
• If transporting, keep them in a shallow container lined with parchment.