Make your party guests drool over these cheesy vegan delights.  Vegan cooking has never been easier with 100% diary free cheese alternatives now available on the supermarket shelves.  Let your imagination run wild and create other family favourite combinations like spinach and feta (vegan of course 😉).  For extra cheesy taste swap the pumpkin with vegan mozzarella.

INGREDIENTS – For pumpkin risotto

1 diced onion

1 clove crushed garlic

1 tbsp olive oil

1 ½ cups arborio rice

¼ cup white wine 60ml, or vermouth

3 cups of water

1 1/2 tbsp Massel Plant-based chicken seasoning

1/2 tbsp nutritional yeast (optional)

1 cup cubed roasted pumpkin (pre-cook for 15min in oven @ 200)

½ cup vegan parmesan (bio life)

1 tablespoon fresh sage, chopped

1/2 teaspoon cinnamon

Ingredients To form arancini



2/3 Cup of plant-based milk

1/2 cup of flour

1 cup panko breadcrumbs

1 teaspoon sea salt


For risotto – you can increase quantities & make some extra risotto for dinner then make these delicious pumpkin arancini as an appetizer the next day (2 meals in 1)

Put a pan on a medium heat and add the olive oil to the pan. Soften the onion for 2-3 mins, add garlic, stock seasoning and rice stirring regularly and cook for an additional 5 min.

Then add the wine/vermouth and stir as the liquid is absorbed.

Add the water so that you cover the rice (around 1 cup), adding more as rice absorbs. Season with plant-based chicken stock little. Stir now and again as the rice cooks – Stirp periodically, it takes around 20-25 mins.

Once all the stock is absorbed, check rice is cooked (if not then add a little more stock) then add the cinnamon, sage and parmesan. Remove from heat, ensure the cheese and pumpkin are mixed through and leave to cool (you can speed up in fridge if needed). Up to hear can be done a day ahead and refrigerated overnight.

To form arancini – When ready to form arancini, preheat the oven to 190C.

Take slightly heaped tablespoonfuls of the rice mixture and flatten it in your hand then place a piece of pumpkin in the middle and fold the rice around the pumpkin, ensuring there are no gaps. Roll slightly in your hand to help form a smooth joined-up outside. This can be done a few hours ahead as well and refrigerated.

Pour plant-based milk & sea salt in small bowl and place the flour and breadcrumbs in two more bowls – it can be easier to do part at a time and top up as you go.

Roll each rice ball in the flour, gently shake to remove excess flour, then roll in the Plant-based milk so that it is coated, allow excess to drip off, then roll in the breadcrumbs. Repeat until all the arancini are coated.

Place the arancini on a lightly oiled baking sheet and bake for approx. 8-10 min until the breadcrumbs are lightly crisp and just starting to brown. ENJOY 🙂