Pumpkin and mozzarella risotto balls

Pumpkin and mozzarella risotto balls




  • 1 quantity Pumpkin and mozzarella risotto, cooled
  • 2 eggs
  • 2 cups breadcrumbs
  • 3 cups vegetable oil


In a large mixing bowl, mix together the risotto, eggs, and 1 cup of the breadcrumbs.

Roll the mixture into small balls around 3cm in diameter. Place the balls onto a large plate and set aside.

Place the other cup of breadcrumbs onto another plate.

Heat the oil in a large, heavy-based saucepan to medium heat you will know when the oil is ready when you drop a breadcrumb into the oil and it starts frying.

Roll each ball in the breadcrumbs then fry for about 1 minute on each side or until golden.

Remove the balls from the oil onto a plate lined with paper towels to drain.

Serve immediately with a green salad.


  • You can serve this with a dipping sauce made from a tomato pasta sauce.
  • Some risotto ball (also called Arancini) recipes stuff the centre of the ball with more cheese but I think these are really delicious as is. There is a lot of cheese in the risotto recipe to begin with.
  • These make a really special entre for a dinner party as well.
  • Make sure the oil doesnt get too hot when you are frying as it will start to burn the breadcrumbs on the outside.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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