Pumpkin and feta arancini

Go beyond schnitzels and get creative with breadcrumbs by adding them to these light arancini balls.

Recipe «Pumpkin and feta arancini» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 250g butternut pumpkin, peeled, seeded, cut into 1cm pieces, 1 tbsp olive oil, 3 cups Massel chicken style liquid stock, 1 small brown onion, finely chopped, 1 garlic clove, crushed , 1 cup arborio rice, 1/2 cup dry white wine, 100g feta, crumbled , 2 tbsp finely shredded sage, 1/2 cup plain flour, 2 eggs, lightly whisked, 1 cup dried breadcrumbs, Vegetable oil, to deep-fry.

Ingredients:

• 250g butternut pumpkin, peeled, seeded, cut into 1cm pieces 
• 1 tbsp olive oil 
• 3 cups Massel chicken style liquid stock 
• 1 small brown onion, finely chopped 
• 1 garlic clove, crushed 
• 1 cup arborio rice 
• 1/2 cup dry white wine 
• 100g feta, crumbled 
• 2 tbsp finely shredded sage 
• 1/2 cup plain flour 
• 2 eggs, lightly whisked 
• 1 cup dried breadcrumbs 
• Vegetable oil, to deep-fry 

Instructions

1. Preheat oven to 180°C. Place the pumpkin on an oven tray and drizzle with 1 teaspoon of the oil. Bake in oven for 20 minutes or until golden brown and tender.
2. Meanwhile, bring the stock to a simmer in a medium saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
3. Heat the remaining oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) of the stock to the rice and stir continuously until stock is completely absorbed. Continue adding stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Remove from heat. Set aside for 1 hour to cool completely.
4. Add the pumpkin, feta and sage to the cold risotto and stir to combine. Line an oven tray with baking paper. Roll 1 tablespoonful of risotto mixture into a ball. Repeat with remaining mixture.
5. Place the flour, egg and breadcrumbs in separate bowls. Dip a risotto ball into the flour to lightly coat, then dip in egg. Coat in breadcrumbs, shaking off excess. Place on lined tray. Continue with remaining risotto balls. Repeat, dipping each ball in egg then breadcrumbs so they are coated twice. Cover with plastic wrap and place in the fridge for 30 minutes to set.
6. Add enough oil to a medium saucepan to reach a depth of 6cm and place over high heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Place one-third of the arancini in the hot oil and cook for 3-4 minutes or until golden brown all over and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining balls, reheating oil between batches. Place on a serving platter and serve immediately.