Pumpkin Arancini

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

Aired October 10, 2017


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


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.

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