Ingredients 250g pumpkin
1 tbs olive oil
3 cups vegetable stock
1 small brown onion
1 garlic clove
1 cup brown or aborio rice
1/2 cup white wine
2 tbs finely shredded parsley
1/2 cup wholemeal flour
1 cup breadcrumbs
Vegetable oil - to deep-fry
Salad, aioli and balsamic vinaigrette to serve.
Preheat oven to 180°C. Skin, seed and dice the pumpkin, place in on an oven tray and drizzle with 1 teaspoon of olive oil. Bake for 20 minutes or until golden brown and tender.
Meanwhile, bring the stock to a simmer over a medium heat. Reduce heat to very low and keep at a gentle simmer.
Heat the remaining oil in large saucepan over a medium heat. Add the onion and garlic and stir for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains are slick. Add the wine and cook, stirring, until completely absorbed. Add 1/2 cup of the stock to the rice and stir continuously until stock is completely absorbed. Continue until all the stock is gone (just like a risotto). Once the liquid is gone the rice should be tender yet firm to the bite. If you are using brown rice you may need more stock - add as needed. Remove from the heat and set aside for 1 hour to cool completely.
Add the pumpkin, parmesan and parsley to the cold risotto and stir to combine. Roll 1 tablespoonful of risotto mixture into a ball. Repeat with remaining mixture until you have 25 little balls.
Put the flour, whisked eggs and breadcrumbs in 3 separate bowls. Dip a risotto ball into the flour to lightly coat, then dip in the egg, then breadcrumbs. Place on a lined tray or bread board. Continue with remaining risotto balls, cover with plastic wrap and place in the fridge for 30 minutes to set.
Add enough vegetable oil to a saucepan to fry. Once hot carefully place the arancini balls in the hot oil and cook for 3-4 minutes, turn as needed. Use a slotted spoon or tongs to transfer to a plate lined with paper towel. Repeat with remaining balls.
Serve hot with aioli for an appetizer or with salad and balsamic dressing for a main dish.