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Pumpkin Sage Arancini Recipe Perfect for Fall with Fontina

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Indulgent comfort food with the warm flavors of pumpkin, sage, and gooey fontina cheese. Perfect for fall gatherings or cozy nights.

Ingredients

Scale
  • 1 cup (200g) arborio rice
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup (120ml) dry white wine
  • 3 cups (720ml) chicken or vegetable broth, warmed
  • 1/2 cup (120g) canned pumpkin puree
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (120g) breadcrumbs
  • 8 oz (225g) fontina cheese, cut into small cubes
  • Vegetable oil, for frying
  • Salt and pepper, to taste

Instructions

  1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Add the arborio rice and toast for 2 minutes, stirring frequently, until the grains are slightly translucent at the edges.
  3. Pour in the white wine and stir until evaporated, about 1 minute.
  4. Gradually add the warm broth, one ladle at a time, stirring continuously. Allow each ladleful to absorb before adding the next. This process should take around 20 minutes.
  5. Once the rice is creamy and tender, stir in the pumpkin puree, Parmesan cheese, and chopped sage. Season with salt and pepper to taste. Allow the risotto to cool completely.
  6. Take a spoonful of risotto and flatten it in your hand. Place a cube of fontina cheese in the center and wrap the risotto around it to form a ball. Repeat with the remaining risotto and cheese.
  7. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  8. Roll each risotto ball in flour, dip in egg, and coat in breadcrumbs. Place on a plate and repeat for all balls.
  9. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown, about 3-4 minutes per batch.
  10. Remove with a slotted spoon and drain on paper towels. Serve warm and enjoy!

Notes

[‘Ensure risotto is completely cooled before rolling the arancini.’, ‘Monitor oil temperature to maintain 350°F (175°C) for optimal frying.’, ‘Fry in batches to avoid lowering oil temperature.’, ‘Test one arancini first to check timing and texture.’]

Nutrition

Keywords: Pumpkin, Sage, Arancini, Fontina, Fall Recipe, Comfort Food, Italian, Appetizer, Risotto, Cheese, Fried

Find it online: https://yumyep.com/pumpkin-sage-arancini-recipe-perfect-for-fall-with-fontina/