Air Fryer Recipe
Pumpkin Arancini
These pumpkin arancini are a lighter take on the classic, cooked in the air fryer until crisp and golden. Serve them as a starter or as a satisfying main course.
Ingredients
- 2 cups of pumpkin puree
- 2 cups of arborio rice
- 1 litre of vegetable stock
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, cubed
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened and translucent.
- Add the arborio rice and toast it for about 2 minutes.
- Gradually add the vegetable stock, one ladle at a time, stirring steadily until the rice is al dente.
- Fold in the pumpkin puree and Parmesan cheese. Season with salt and pepper, then leave the risotto to cool completely.
- Take a portion of the cooled risotto, flatten it, place a cube of mozzarella in the centre, and shape it into a ball.
- Roll each ball in breadcrumbs until evenly coated. If you like, double coat by dipping in beaten egg, then rolling in breadcrumbs again.
- Preheat the air fryer to 180°C (356°F). Arrange the arancini balls in a single layer in the basket.
- Cook for 10-15 minutes until golden brown and crisp, turning halfway through.
Why this works in an air fryer
Chilled risotto sets because arborio starch gels around the pumpkin and Parmesan, so the balls hold their shape. Air-fryer convection dries and browns the breadcrumb shell quickly, while a light oil film helps heat transfer; the mozzarella melts before the centre overcooks if the balls are evenly sized.
Equipment notes
Assumes a 5–6 litre basket holding 8–10 arancini with gaps; in a single-drawer model cook in batches and place larger balls near the hotter back edge, while dual-zone drawers usually run slightly cooler per side, so add 2–3 minutes and swap positions if browning is uneven.
Common pitfalls
- Balls slumping or cracking as you shape them? The risotto is too warm or too wet; chill until firm and stir in a spoonful or two of breadcrumbs before rolling.
- Breadcrumbs still pale at minute 10? The coating is too dry for air-fryer browning; mist or brush lightly with oil and continue in 2-minute bursts.
- Mozzarella leaking onto the basket? The cheese cube is too close to the surface or the seam is thin; use smaller cubes and fully enclose them with at least 1cm of risotto.
- Outside browned but centre still cool? The arancini are oversized or cooked straight from very cold; make golf-ball-sized portions and add 3–5 minutes at 170°C before finishing at 180°C.
Variations & substitutions
- Swap mozzarella for taleggio or fontina for a softer melt, but seal especially well as these cheeses liquefy faster.
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; it browns best with a light oil spray.
- Add chopped sage or rosemary to the risotto, keeping it finely chopped so it does not scorch on the surface.
- Use butternut squash purée in place of pumpkin; it is usually denser and sweeter, so the mixture may need slightly less chilling time.
Storage & reheating
Keep cooked arancini refrigerated for up to 3 days, then reheat in a single layer at 170°C for 6–8 minutes until hot through and crisp again.
Nutrition
Calories: 250
