Recipes

Pumpkin Arancini

by Rachael Ray 5:52 AM, October 9, 2017

Aired October 10, 2017

Ingredients

Leftover pumpkin risotto
Flour
Salt and pepper
2 eggs, beaten
Breadcrumbs
Grated Parm
Ground sage
Zest of an orange
A pinch of nutmeg
Fresh sage leaves, finely chopped

Preparation

Chill risotto then roll into small balls. Chill balls again to dry them out.

Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.

Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm cheese, sage, a little orange zest, nutmeg and sage. Fry balls until deeply golden and serve hot.

MORE:
Leftover Risotto Balls
Asparagus and Parmesan Risotto
Tastes-Like-Spaghetti Mini Meatball Risotto

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