Pumpkin and blue cheese arancini with smoky yoghurt dressing

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 40 minutes
  • Total time 1 hour
  • Servings 36 portions
  • Dressing
  • ½ lemon, zest, peeled into strips (1 x 4 cm) and juice
  • 1 garlic clove
  • 120 g Greek yoghurt
  • 30 g olive oil
  • 1-2 tsp smoked paprika
  • ½ tsp sea salt flakes
  • 1 pinch ground black pepper
  • Arancini
  • 100 g day old bread
  • 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
  • 60 g brown onion
  • 150 g pumpkin, skin removed and cut into cubes (3 cm)
  • 30 g olive oil
  • 200 g arborio rice
  • 40 g white wine
  • 500 g water
  • 2 tsp Vegetable stock paste (see Tips)
  • salt, to taste
  • ground black pepper, to taste
  • 1 egg yolk
  • 8 fresh sage leaves, finely chopped
  • 2 tbsp plain flour, plus extra if needed
  • 2 egg whites
  • 120 g blue cheese, cut into cubes (1 cm)
  • vegetable oil, for frying



    1. Place zest into mixing bowl and grate 8 sec/speed 7. Scrape down sides of mixing bowl with spatula.
    2. Add garlic and chop 2 sec/speed 9. Scrape down sides of mixing bowl with spatula.
    3. Add all remaining ingredients and mix 20 sec/speed 4. Place in a sealable container and refrigerate. Clean and dry mixing bowl.


    1. Place bread and Parmesan into mixing bowl and grate 20 sec/speed 8. Transfer to a bowl and set aside.
    2. Place onion and pumpkin into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
    3. Add oil and cook 4 min/Varoma/speed 1. Scrape down sides of mixing bowl with spatula.
    4. Add rice and cook 2 min/100°C/reverse/speed 1.5.
    5. Add wine and cook 2 min/100°C/reverse/speed 1.5. Scrape down base and sides of mixing bowl with spatula.
    6. Add water, stock paste, salt and pepper and cook 20 min/90°C/reverse/speed 1.5. Transfer risotto into a bowl and allow to cool completely. Once cooled, cover and refrigerate.
    7. When ready to assemble, add egg yolk and sage to rice mixture and stir until well combined.
    8. Place flour into a bowl, place egg whites into a separate bowl and place breadcrumb mixture into a third bowl. Whisk egg whites gently with a fork.
    9. Using damp hands, place 1 tablespoon of the rice mixture into the palm of your hand and flatten. Place 1 small cube of the blue cheese into centre of rice, then form rice into a ball around it. Dip ball in flour, then in egg white, then in breadcrumb mixture and transfer onto a plate. Repeat with remaining blue cheese and rice mixture (makes approx. 36 in total).
    10. Place a large saucepan over high heat, add oil to 5 cm deep and bring to 170°C (to check your oil is at 170°C, use a kitchen thermometer or drop a small cube of bread into oil; it should turn golden brown in 20 seconds). Keep your oil at this temperature while frying. Using a spoon, carefully lower a few of the arancini into hot oil and fry for 1-2 minutes or until golden brown all over. Remove and place onto paper towel to drain. Repeat with remaining arancini, then serve hot with Smoky yoghurt dressing.

    Tips & Tricks

    • Find the Vegetable stock paste recipe here or on our recipe platform, Cookidoo®, to follow step-by-step on your TM6 screen.
    • Store breadcrumb mixture in a sealable container (such as our Vac-U-Seal vacuum sealer set) in the fridge for up to 4 days.
    • Rice mixture can be stored in a sealable container in the fridge for up to 3 days.
    • Perfect for make-ahead! Cooked arancini can be stored in a sealable container in the fridge for up to 3 days, then reheat in a 120°C oven for 25 minutes.
    • Perfect for your ‘Bring a plate’ at gatherings and events or as part of a buffet table or grazing board.
    • You can substitute bread and Parmesan cheese with 100 g panko breadcrumbs.

    Useful items:

    Sealable storage jar or container, bowl, plastic wrap, 2 plates, large saucepan, paper towel

    Thermomix® parts:

    Measuring cup, spatula, simmering basket 

    Kitchen equipment

    Refrigerator, stove top

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