Description
Pumpkin Sage Risotto Balls are delightful bites made from creamy risotto, filled with rich flavors of pumpkin and fresh sage, coated in breadcrumbs, and fried until golden brown.
Ingredients
- Arborio rice: 1 cup (about 200 grams)
- Pumpkin puree: 1 cup (about 240 grams)
- Fresh sage: 1/4 cup, finely chopped
- Parmesan cheese: 1/2 cup, grated
- Breadcrumbs: 1 cup (for coating)
- Eggs: 2 large
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups (about 960 milliliters)
- Olive oil: for frying
- Salt: to taste
- Pepper: to taste
Instructions
- Cook the risotto by simmering vegetable broth and sautéing garlic in olive oil, then toasting Arborio rice.
- Gradually add the simmering vegetable broth to the rice, stirring constantly until creamy and al dente, then mix in pumpkin puree, sage, Parmesan, salt, and pepper.
- Once cooled, shape the risotto into small balls.
- Bread the risotto balls by dipping them in beaten eggs and rolling them in breadcrumbs.
- Fry the risotto balls in hot olive oil until golden brown and crispy.
Notes
- Use Arborio rice for the best creamy texture.
- Ensure the risotto is creamy but not too runny for shaping.
- Fry in small batches to maintain oil temperature.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 risotto ball
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin Sage Risotto Balls, Arancini, Italian Appetizer, Fried Risotto Balls