Delicious Pumpkin Risotto Bites

There is no ingredient that shouts fall more than the flavor of pumpkin. For a fabulous seasonal appetizer that is always a hit, I’m sharing delicious Pumpkin Risotto Bites – the perfect appetizer for the fall holidays and Thanksgiving.

Do you like the flavor of pumpkin in the fall? Would you like an awesome appetizer that you can make ahead and tastes delicious? I have the tastiest little appetizer full of pumpkin flavor for you.

It’s almost pumpkin season. This fabulous pumpkin risotto appetizer is one that Sweet Shark always requests for a dinner party.

They are just so delicious and so pretty. You need to have them at your next party.  And, even better, they can be made ahead and frozen. I love that kind of recipe that makes entertaining easier.

I’ve been making this crispy little pumpkin risotto appetizer for years and it’s always on my fall party menu. And yes, you really can taste the pumpkin flavor.

What’s another great thing about this yummy appetizer? It’s just one bite. Your guests don’t need a fork to enjoy it.

Pumpkin Risotto Bites Ingredients

• Arborio rice, the preferred rice for risotto, is an Italian short-grain rice.  

• Chicken broth for making the risotto
• White wine for the risotto (optional)
• Pumpkin purée
• Panko bread crumbs

• Crème fraîche is similar to sour cream.

You can find all the ingredients at your grocery store. Why are these particular ingredients important to making Pumpkin Risotto Bites?

• The high starch content of Arborio rice contributes to the creaminess of the risotto. You’ll notice a little white dot at the center of each grain of rice which becomes more prominent as the rice cooks.
• Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods. 
  The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts. Panko is crustless bread that is coarsely ground into large, airy flakes to give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.  It really does make a difference.
• Crème fraîche (think French sour cream) has a fat content of about 30% and does not contain any added thickeners. It is thicker, has a richer flavor, and is less tangy than sour cream. I love the texture and the flavor.

NOTE: Don’t forget to measure out all your ingredients before you begin cooking – that’s called mise en place.

Making Risotto – The Technique

A few important things to remember when making risotto:

1. Use a large Dutch oven to cook your risotto. My favorite Dutch ovens, without a doubt, are from Le Creuset. They hold heat, can go from stove top to oven, are easy to clean, and will last forever. Oh, and they come in pretty colors. This size is a great all-purpose one. I have it in red, but I love it in blue.

2. Place your broth in a small saucepan. It should be almost hot when you add it to the rice. I use a 1/2-cup ladle.

3. Add the broth in 1/2 cup increments to allow the rice to absorb the broth.

4. Keep adding broth and stirring until the rice starts to get soft, but not mushy, and creamy.  It should never be dry.

5. Stir the risotto in a figure “8” with a wooden spoon.

6. Taste the risotto for texture.  It should be al dente, to the tooth.

NOTE: Making the risotto takes the longest amount of time, up to an hour. Adding and stirring the broth is the essential step that creates the creamy texture of risotto. This is a good time to turn on some music and have a glass of wine.

Making the Pumpkin Risotto

1. Add the pumpkin puree to the finished risotto. Stir until it is thoroughly combined. You’ll notice how orange it turns.
2. Spread the risotto/pumpkin mixture in a shallow Pyrex or half-sheet pan.
3. Let cool the mixture cool. Lightly cover it with plastic wrap. Then place it in the refrigerator for at least 2 hours and up to overnight. MAKE-AHEAD MOMENT

Speaking of rimmed half-sheet pans. You cannot have enough of these kitchen workhorses. I think I have a dozen. I use one every day for roasting vegetables, heating up leftovers, and of course, baking. I use a half-sheet pan for this pumpkin risotto recipe because it is easy to spread it and it doesn’t take up space in the fridge.

Preparing the Pumpkin Risotto Bites

1. Using a small spoon or small ice cream scoop, roll enough risotto/pumpkin mixture to make a small ball, about 1 inch in diameter. It’s like making small meatballs. Place on a half-sheet lined with parchment paper.

2. Repeat until you have used up all the risotto/pumpkin mixture. Place the rimmed half-sheet pan in the fridge. MAKE-AHEAD MOMENT – you can quick freeze the risotto balls on the parchment-lined half-sheet.

TIP: Use food-safe gloves. They really help to keep your hands clean. If you have to stop during the process, you can just take them off without having to wash your hands.

Breading the Pumpkin Risotto Bites

1. Use 2 pie plates  – 1 for the egg wash and 1 for the panko bread crumbs. Keep one hand dry to transfer the bites from one plate to the other.

2. Place a risotto ball into the egg wash to coat. Let any excess egg wash fall back into the pie plate.
3. Roll the risotto balls in the panko bread crumbs, shaking off any excess. I like to add a little kosher salt to the panko for extra flavor.
4. Using a wet finger, gently press down on the ball to make it more like a disc.
5. Place the risotto balls back on the sheet pan and place them in the fridge until you are ready to fry. MAKE-AHEAD MOMENT

NOTE: You can quick-freeze them on a half-sheet pan after they are breaded. Once frozen, place in zip-lock baggies. You can take them out and let them thaw in the fridge while the oil is heating in the skillet.

Cooking the Pumpkin Risotto Bites

1. In a large shallow skillet (I use either my cast iron skillet or my All-Clad deep skillet.), add the oil and heat over medium.
2. Line a sheet pan or plate with paper towels.
3. Once the oil is hot, carefully place risotto balls in the skillet, being careful not to crowd the skillet.
4. Fry on one side until brown, about 2 minutes. Using a slotted spoon flip over and fry on the second side. When done, place the risotto balls on the paper towels

5. Repeat until all the balls are cooked. They should be golden brown.

Another MAKE-AHEAD MOMENT: Allow the cooked risotto bites to cool completely, and then place them in the freezer. When completely frozen, place in a zip-lock baggie. When ready to serve, place them on a half-sheet pan and heat in a 300 F. oven.

TIP: Allow the risotto bites to cool before spooning on the crème fraîche or it will melt. See what I mean?

Garnish the risotto pumpkin bites with thinly sliced green onion

Cooking Essentials for Making Pumpkin Risotto Appetizers

Pumpkin Risotto Bites Recipe

Want more pumpkin recipes? Try these:

• Pumpkin Ravioli with Sage Brown Butter
• Creamy Southwest Pumpkin Soup

I hope you love this appetizer. Because it is just one bite. Requires no silverware, so it’s perfect for a cocktail party  It’s delicious and always a big hit. Be sure to PIN it to make it for your next party.