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Pumpkin and feta arancini
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your arancini balls with a crispy breadcrumb coating for a delicious twist on a classic dish.
Ingredients:
  • 220g rice
  • 250g butternut pumpkin, peeled, seeded, cut into 1cm pieces
  • 18.20 gm olive oil
  • 750ml chicken stock
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 125ml white wine
  • 100g feta, crumbled
  • 40.00 ml finely shredded sage
  • 75g plain flour
  • 2 eggs, lightly whisked
  • 90g breadcrumbs
  • Vegetable oil, to deep-fry
Instructions:
  • Preheat the oven to 180°C. Place pumpkin on a tray, drizzle with 1 teaspoon of oil, and bake for 20 minutes until golden brown and tender.
  • Simmer the stock in a saucepan over medium heat until just below boiling, then lower the heat to maintain a gentle simmer.
  • 1. In a heavy-based saucepan, heat the remaining oil over medium heat. Add the onion and garlic, cook and stir until softened. 2. Stir in the rice until it glistens, about 2 minutes. 3. Pour in the wine, stir until absorbed. 4. Add stock gradually, stirring until each addition is absorbed. Continue until rice is creamy yet al dente, about 15 minutes. 5. Take off heat and let cool for 1 hour before serving.
  • Combine the pumpkin, feta, and sage with the cold risotto, stirring until well mixed. Line an oven tray with baking paper. Roll 1 tablespoon of the risotto mixture into a ball, then continue with the rest of the mixture.
  • Prepare three separate bowls with flour, egg, and breadcrumbs respectively. Begin by lightly coating a risotto ball in flour, then dip it in egg and coat it with breadcrumbs, ensuring to shake off any excess. Place the coated ball on a lined tray and continue with the rest of the risotto balls. For an extra crispy texture, repeat the process by dipping each ball in egg and breadcrumbs a second time. Cover the tray with plastic wrap and chill in the fridge for 30 minutes to allow the coating to set.
  • Heat oil in medium saucepan until it reaches 180°C (to test readiness, bread cube should turn golden brown in 15 seconds). Fry one-third of the arancini for 3-4 minutes until golden brown and heated through. Transfer to paper towel-lined plate using a slotted spoon. Repeat process with remaining arancini in two more batches, reheating oil as needed. Serve on a platter immediately.

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