PUMPKIN ARANCINI

PUMPKIN ARANCINI

Another inspiration from RecipeTin Eats

The second best thing about delicious risotto is having leftovers…

and as Francois said last night when I made my really yummy Pumpkin Risotto

‘You should make this more often’.

Luckily I had just enough left to make tonight’s even more yummy Pumpkin Arancini.

Usually arancini are little risotto balls coated with bread crumbs and fried.

To keep the galley mess to a minimum

and to use less oil

I make my arancini into little patties instead.

This way very little oil is needed and I can flip and flip again

and they are done.

Pumpkin Arancini

2 cups pumpkin risotto

1 egg

2 tbsp chopped fresh basil

1/4 cup freshly grated parmesan

1/2 – 3/4 cups Panko

A few tbsp grape seed oil for cooking

Combine risotto, egg, basil and parmesan

Form into 6 small patties.

Coat each side well with Panko.

Cook in oil until well browned on each side.

Serve and enjoy!

These went very well with some chili sauce and a squeeze of lemon…
A handful of field greens sprinkled with olive oil and cracked pepper
topped it all off to perfection…

 

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