Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 tsp, 6g)
  • 1 cup Arborio rice (200g)
  • ½ cup dry white wine (like Sauvignon Blanc) (120 ml) - Optional
  • 4 cups vegetable broth, heated (950 ml)
  • 1 cup pumpkin puree (not pumpkin pie filling!) (245g)
  • 2 tbsp nutritional yeast (10g)
  • 1 tbsp fresh sage, finely chopped (3g)
  • ½ tsp ground nutmeg (1g)
  • ¼ tsp ground cinnamon (0.5g)
  • Salt and freshly ground black pepper to taste
  • ½ cup all-purpose flour (60g)
  • 1 cup unsweetened plant-based milk (240 ml)
  • 1 ½ cups panko breadcrumbs (75g)
  • Salt and freshly ground black pepper to taste
  • 1 cup fresh or frozen cranberries (100g)
  • ½ cup chopped walnuts (50g)
  • ¼ cup maple syrup (60ml)
  • 2 tbsp orange juice (30 ml)
  • 1 tbsp orange zest (3g)
  • Pinch of salt
  • Vegetable oil, for frying (about 4 cups/950ml)

Instructions:

  1. Make the Cranberry-Walnut Relish: Combine all relish ingredients in a medium saucepan. Simmer until cranberries burst and the relish thickens slightly. Cool completely.
  2. Prepare the Risotto: Sauté onion and garlic in olive oil until softened. Add Arborio rice and toast briefly. Deglaze with white wine (if using).
  3. Cook the Risotto: Gradually add warm vegetable broth, one ladleful at a time, stirring constantly until absorbed before adding the next.
  4. Pumpkin & Spice: Stir in pumpkin puree, nutritional yeast, sage, nutmeg, and cinnamon. Season with salt and pepper.
  5. Cool the Risotto: Spread the risotto on a baking sheet to cool quickly. Cover and chill in the refrigerator for at least 30 minutes.
  6. Form the Arancini: Scoop about 2 tablespoons of chilled risotto and roll into balls (about 1.5-2 inches in diameter).
  7. Breading Station: Set up three shallow bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs. Season flour and breadcrumbs with salt and pepper.
  8. Bread the Arancini: Dredge each arancino in flour, dip in plant-based milk, and then coat thoroughly with panko breadcrumbs.
  9. Fry the Arancini: Heat vegetable oil in a large, deep pot to 350°F (175°C). Fry arancini in batches until golden brown and crispy on all sides.
  10. Drain & Serve: Drain fried arancini on a baking sheet lined with paper towels. Serve warm with cranberry-walnut relish.