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Pumpkin & Parmesan Arancini

by Jac's Veghead (follow)
Dinner (1875)      Lunch (1467)      Cheese (304)      Italian (188)      Pumpkin (102)      Starter (57)      Arancini (1)     
Arancini balls are crisp, cheesy and moreish. Make this pumpkin mix ahead of time and fry up for a great vegetarian starter, or serve with a light salad for a satisfying lunch or dinner.



Preparation Time: 130 minutes (with setting time)
Cooking Time: 35 minutes
Makes: 25

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
100g parmesan
2 tbs finely shredded parsley
1/2 cup wholemeal flour
2 eggs
1 cup breadcrumbs
Vegetable oil - to deep-fry

Salad, aioli and balsamic vinaigrette to serve.



Method
Preheat oven to 180C. 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.



NOTE: If you have day old risotto this is the perfect recipe! Simply roll into balls and cover with the batter.
This can be done with any vegetables and cheese, try Beetroot and Red Wine,Pumpkin and Feta or Truffled Mushroom!Baked Vegetables

Categories
#Pumpkin
#Arancini
#Cheese
#Italian
#Dinner
#Lunch
#Starter
#Vegetarian
#Fry
#Bake
#Snack
#Classic
#Parmesan
I like this Recipe - 5
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