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Pumpkin and mozzarella arancini
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Savory pumpkin and mozzarella arancini - perfect for entertaining!
Ingredients:
  • 18.20 gm olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 200.00 gm Arborio Risotto Rice
  • 765.00 gm brand real chicken stock, heated
  • 250.00 ml cooked mashed pumpkin
  • 82.50 ml finely grated parmesan
  • 50g mozzarella, cut into 1cm cubes
  • 250.00 ml plain flour
  • 3 eggs, lightly beaten
  • 500.00 ml dried breadcrumbs
  • Vegetable oil, to deep-fry
Instructions:
  • In a large heavy-based saucepan over medium heat, sauté the onion in olive oil until soft, about 5 mins. Stir in garlic and rice and cook for 1 min. Gradually add hot stock, stirring until absorbed each time. Cook for 20-25 mins until the rice is creamy. Stir in pumpkin with the last of the stock, then mix in parmesan. Season to taste before serving.
  • Transfer the mixture to a bowl. Allow it to cool while stirring occasionally. Cover and refrigerate for 4 hours or overnight until it sets.
  • Roll slightly heaped tablespoonfuls of the mixture into balls with damp hands, pressing a cube of mozzarella into the center of each one. Lightly coat the balls with flour, dip them in egg, and then coat them with breadcrumbs. Chill for 1 hour before serving.
  • Fill a large saucepan half-full with oil and heat on medium-high. Fry the arancini in batches for about 2 minutes until they are crispy and golden brown. Remove with a slotted spoon and place on a paper towel-lined plate. Serve while warm.

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