Description
Crispy, golden Italian rice balls filled with creamy pumpkin risotto, fresh sage, and a gooey mozzarella center.
Ingredients
2 cups Arborio rice
1 cup pumpkin puree (fresh or canned)
4 cups vegetable or chicken broth
1/2 cup grated Parmesan cheese
2 tbsp fresh sage, finely chopped
1/2 cup dry white wine
1 small onion, finely diced
2 cloves garlic, minced
200g mozzarella cheese, cut into 1/2-inch cubes
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko breadcrumbs
Vegetable oil for frying
Salt and pepper to taste
Instructions
Step 1: Sauté the onion and garlic in a large pan until soft, then add the Arborio rice and toast for 2 minutes.
Step 2: Deglaze the pan with white wine and slowly add broth one ladle at a time, stirring constantly until the rice is creamy and cooked through.
Step 3: Stir in the pumpkin puree, chopped sage, and Parmesan cheese, then spread the risotto on a tray and refrigerate for at least 2 hours or overnight.
Step 4: Once chilled, take a tablespoon of rice, flatten it, place a mozzarella cube in the middle, and roll into a ball.
Step 5: Coat each ball in flour, dip in beaten eggs, and roll in Panko breadcrumbs before frying in 350°F oil until golden brown (about 3-4 minutes).
Notes
Ensure the risotto is completely cold before shaping, or the balls will fall apart during frying.
- Prep Time: PT45M
- Cook Time: PT30M
- Category: Appetizers & Snacks
- Cuisine: Italian
Nutrition
- Serving Size: 2 balls
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
