Lunch / DinnerPeter Brennandinner, lunch, snacks, healthy food, healthy snacks, italian, kids food, family food

Pumpkin Arancini

Lunch / DinnerPeter Brennandinner, lunch, snacks, healthy food, healthy snacks, italian, kids food, family food
Pumpkin Arancini

These are our favourite, and so easy to make (as long as you have leftover risotto). It's perfect finger food for your little munchkins, and an awesome starter/snack for the adults too. 

Recipe

Pumpkin Arancini    

Ingredients

  • 1 cup Pumpkin Risotto

  • 1 Egg

  • 1/2 cup Breadcrumbs

  • 1/4 cup Parmesan cheese (finely grated)

Directions

  1. Pour the breadcrumbs and cheese in a large bowl, mix it together and set aside.

  2. Whisk the egg in another bowl and set aside.

  3. Simply roll a small amount of Risotto into balls, then dip into the egg, followed by the breadcrumbs and rest on a plate.

  4. Once all the Risotto balls are covered in the breadcrumbs, cook in a pan with a generous amount of olive oil till golden brown (around 4 minutes turning frequently).

Store in the fridge for up to 3 days..