Pumpkin Arancini - Filled with Sundried Tomato and Cashew Cream Cheese

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Arancini are the perfect way to revamp risotto.

Arancini are a Sicilian rice ball – stuffed with a variety of fillings, coated with breadcrumbs and deep fried. They’re indulgent and easy to love – always requested when we entertain for dinner parties with family and friends.

Why does this version work so well?

The sweetness of the pumpkin is perfectly balanced with the flavourful herb and spices of The Salty Greek. The cashew cream cheese becomes melts in your mouth, and sundried tomato is a tangy, hearty bite.

Customise with your favourite fillings

You could add any fillings, like olives or a small cheese block. Or try, topping with a fresh dip, like pesto. This recipe uses cashew cream cheese so it’s vegan but feel free to substitute with what you like.

Serve warm or cold

They’re incredible served hot but make a tasty cheeky midnight snack straight from the fridge. Or put them with a salad for your lunch the next day. 

Make ahead – freezer friendly

The best part is that these can be prepared in advance – simply par-cook, freeze and then fry when ready. Or once cooked, simply re-heat in the oven or air-fryer.

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Ingredients

• 50g, Butter

• 1, diced Onion

• 1 2/3 cup, Arborio Rice

• ½ cup, White wine

• 3 cups, Vegetable or Chicken stock

• 2 Tbsp, The Salty Greek

• 1 cup, Pumpkin Puree (Step 1)

  Fillings

• Cashew cream cheese

• Sundried tomatoes chopped

  Extras

• Breadcrumbs

• Neutral oil for deep frying

Recipe Steps

Prepare the pumpkin – 20 minutes

1. Before making the risotto, chop the pumpkin, place in oven and cook (15-20 minutes), put aside to cool down, place in bowl and mash with fork, if you prefer a finer consistency use hand held mixer.

   Cook the risotto – 40 minutes

2. Heat butter in a pan with The Salty Greek. Add diced onion until softened (2-3 minutes).

3. Add Arborio rice and toast until coated (2-3 minutes).

4. Add wine'; stir until absorbed. 

5. Add ½ cup stock and stir until absorbed. Continue adding stock ½ cup at a time (15 minutes).

6. On the last ½ cup cover pan with a lid and reduce heat to low to simmer until rice is tender (10-15 minutes).

7. Cool risotto and stir in pumpkin puree

    Assemble the Arancini

8. Prepare a bowl of water to keep your hands wet when working with the rice. Spoon risotto in your hand, making an indentation for a sun-dried tomato and teaspoon of cashew cream cheese (add more if making bigger).

9. Cover filling with rice, and gently roll in to a sphere shape.

10. Place into a bowl of breadcrumbs and toss to evenly coat.

11. Chill for at least 1 hour to firm up (or leave overnight)

12. Heat oil and fry until golden. Drain on paper towels. Enjoy hot or cold!

Tip: We par-cook/fry a batch and store them in the freezer, you can reheat them in the oven.

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