Name: Roast Pumpkin Arancini Balls
Prep time: 30 min
Cook time: 45 min
Ingredients: 150 g pumpkin (cut into small cubes); 1 tablespoon olive oil; 1 small onion (finely diced); 2 cups arborio rice; 1 litre chicken or vegetable stock (hot); 1/4 cup Parmesan (grated); 1 egg; 1/4 cup flat-leaf parsley (chopped); 2 tablespoons pine nuts (toasted); 1 cup plain flour (gluten-free ); 3 eggs (beaten with a little milk); 2-3 cups breadcrumbs (store bought gluten-free); Rice bran oil (for deep-frying)

Gluten-free finger food doesn’t have to been bland. Our roast pumpkin arancini balls are perfect for entertaining.

Roast Pumpkin Arancini Balls

Gluten-free finger food doesn’t have to been bland. Our roast pumpkin arancini balls are perfect for entertaining.

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Prep Time 30 mins

Cook Time 45 mins

Course Appetizer, Snack

Servings

Ingredients

150 g pumpkin cut into small cubes
1 tablespoon olive oil
1 small onion finely diced
2 cups arborio rice
1 litre chicken or vegetable stock hot
1/4 cup Parmesan grated
1 egg
1/4 cup flat-leaf parsley chopped
2 tablespoons pine nuts toasted
1 cup plain flour gluten-free
3 eggs beaten with a little milk
2-3 cups breadcrumbs store bought gluten-free
Rice bran oil for deep-frying

Instructions

Preheat oven to 180º C. Roast pumpkin on a lined baking tray turning every 5 minutes until browned.
Sauté onion in olive oil until translucent, do no brown. Add rice stir for a couple of minutes.
Start adding stock, a ladle at a time, stirring until all stock is absorbed and rice cooked.
Remove from heat, stir in Parmesan, followed by egg then set aside to cool.
Combine risotto with pumpkin, pine nuts and parsley, mix well. The roll risotto mixture into bite-sized balls.
Set up a crumbing station with the flour, egg and breadcrumbs. Dredge each ball with flour, roll in egg, then roll in breadcrumbs, covering well
When all the balls are crumbed, deep-fry until golden and crisp. Drain and serve hot.