Arancini are gorgeous little balls of risotto that are often stuffed , then coated with crispy breadcrumbs. This fun recipe uses the idea of arancini but with a spooky Halloween twist. The rice balls are filled with a savoury cheesy butternut squash filling, then the arancini are decorated with olives to look like cute spooky Jack o'lanterns.
The best thing about these risotto balls is that not only are they YUMMY, they are also the perfect recipe for filling up party guests who are drinking, thus fuelling the party for longer. (YAY!). If you want another fun snack to serve at a Halloween Party, try this Cheesy Pumpkin Dip. It's perfect for sharing too.
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🎃Ingredients
Here are the ingredients you'll need to make these vegan version of arancini.
- Risotto - you'll need to make a batch of risotto for these vegan arancini. I like to use my Roasted Butternut Squash Risotto recipe. Why not make double and enjoy some as traditional risotto and some as risotto balls?
- Roasted Butternut Squash - If you've already made the risotto above you should have some leftover. Otherwise, roast some up in the oven with a sprinkle of olive oil and smoked paprika.
- Miso: This is mixed with the butternut squash and nutritional yeast for a cheesy squash interior that works perfectly with the soft rice outer.
- Nutritional yeast this is deactivated yeast that gives a nutty, cheezy flavour to the filling.
- Breadcrumbs - I think panko bread crumbs work best, and go nice and crispy! They are for coating the vegan arancini.
- Potato or Corn Starch mixed with water. This replaces an egg wash and helps stick the panko to the arancini.
- Olives - the little eyes, teeth and 'stem' of the Jack o'Lantern are made from olives. Kalamata olives work really well. Make sure they're destoned. Obviously, if you're making these for a non-Halloween themed event, you can leave the decorations off.
See recipe card for quantities.
👩🍳Instructions
Start off by making a batch of risotto and roasting a butternut squash.
1.Mix together the filling ingredients, which is butternut squash, miso and nutritional yeast. 2.Make sure to mix well so you end up with a gooey filling.
3. Use an icecream scoop to scoop a portion of cold risotto and hollow it out. You want them the size of a golf ball.
4. Push a teaspoon of cheesy squash filling into the risotto and close the risotto over into a ball shape.
5. Sprinkle a little oil and salt onto the panko breadcrumbs and mix it in. Mix up potato starch with water.
6. Dip the arancini into the potato starch mixture then into the breadcrumbs, pressing the crumbs into the rice.
7. Cut eye and mouth shapes out of black or kalamata olives. Cut some olives in half to use as 'stems'
8. Decorate your spooky cutey Jack o'lantern arancini.
Put the balls on a baking tray and bake at 200°C / 400°F / Gas Mark 6 for 20 minutes or until they're crispy. Be kind, and don't let their friends see you eat them!
Hint: Spritz the arancini with a little oil spray before they go into the oven for an even golden colour.
🌶️Substitutions & Variations
Here are some easy ways to mix up this recipe!
- Gluten-Free - choose your favourite gluten-free breadcrumbs to replace the panko.
- Different Fillings - Use a cube or teaspoon of vegan mozzarella cheese to replace the squash. Or a dab of lentil bolognese.
- No Faces - these arancini can be made without decorations for any other party. Or why not make them into other round faced animals such as panda, koala or teddy bears.
🔪Equipment
You'll need a baking sheet and an icecream or cookie scoop to make this arancini recipe.
🫙Storage
Store any cooked arancini in the fridge in an airtight container for 2-3 days. Make sure to thoroughly heat before cooking. Freeze leftovers for up to 3 months and heat thoroughly.
Top tip
Make sure the panko gets stuck on well by pressing it into the arancini rice well when coating.
❓FAQ
Yes arancini can be deep fried. You might want to decorate them after frying.
Traditional arancini are often made with cheese or meat. They are easy to make vegan such as in this arancini recipe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Jack o' Lantern Vegan Arancini with Cheesy Butternut Squash Filling
Equipment
- cookie scoop
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the risotto part
- 1 recipe Golden Risotto
For the Filling
- 1 roasted butternut squash (see Golden Risotto recipe for instructions)
- 1 tablespoon miso
- 2 tablespoon nutritional yeast
For the coating
- 120 g (½-1 cup) breadcrumbs (panko breadcrumbs are great)
- 1 tablespoon olive oil
- 3 tablespoon ground linseed/flaxseed (OR 2 tablespoon potato starch mixed with water.)
- 80 ml (⅓ cup) warm water (or more if needed)
For the Faces
- 25-40 destoned black olives (kalamata olives work best for this)
Instructions
- Make the risotto & butternut squash up as per the instructions (see the link to Golden Risotto) and leave to cool a bit.
- Mix together the Filling ingredients, adding a little extra miso or nutritional yeast to taste.
To create & coat the risotto balls
- Mix the ground flax and warm water in a shallow dish. This will form a gel.
- Put the breadcrumbs onto a dish ready to roll the balls in.
- In the palm of your hand, get a golf sized ball of risotto and hollow out.
- Add in a teaspoon of the filling & cover over with some more risotto. Squish to cover the filling and roll a bit to create a ball.
- Roll the ball into the flax/linseed mixture, then roll it in the breadcrumbs until covered.
- Repeat with all the mix until you get between 16-20 risotto balls. How many you get depends on if you sneakily ate some risotto when you were making it & how big the balls are!
To Decorate
- Carefully cut the olives into trianglular pieces for the eyes, and some and 'teeth' pieces (see images in the main post).
- Create faces by carefully poking the olives pieces into the risotto balls and topping with a whole olive sticking out the 'head' a bit.
- Once decorated, pop onto a baking tray and either refrigerate until the party or pop into the oven.
To cook:
- Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
- Bake for around 20 mins until the risotto balls are crispy.
- Serve immediately with napkins to catch any dropped bits!
jenny@modernfamilybaking says
I love these - so nice to see savoury Halloween treats. #recipeoftheweek
louise says
Thank you! I was thinking of the adults as much as the kidlets!
Kat (The Baking Explorer) says
These are so fun!
Claire Thomas says
Cute and tasty - what more could you ask for....except maybe an invite to whenever you will be serving these!
#recipeoftheweek
Mariska says
Louise, I found these on Instagram and had to tell you what a brilliant idea this is. Love the recipe, and they look perfectly spooky for Halloween!!!! Yum! I am going to make them with my daughter!
louise says
Oh thank you! Let me know how you get on with them! Such a fun thing to make for a party!
Laura Jones says
Awwwww Louise! These are adorable!
louise says
Awww- thank you! ><