Butternut-sage Arancini Recipe
Roasted butternut squash, sage, marinara, parmesan, and risotto.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Risotto
In a saucepan, heat the olive oil over medium heat. Add the risotto rice and cook for 1-2 minutes until slightly translucent. Gradually add the vegetable broth, one ladle at a time, stirring frequently until each ladle is absorbed before adding the next. Cook until the rice is creamy and al dente, about 18-20 minutes. Season with salt and pepper.
- 2
Combine the Filling
Once the risotto is cooked, fold in the roasted butternut squash, chopped sage, and grated Parmesan cheese. Mix until well combined. Allow the mixture to cool slightly, then stir in the beaten egg.
- 3
Form the Arancini
With wet hands, take a small amount of the mixture and form it into a ball about the size of a golf ball. Repeat until all the mixture is used.
- 4
Coat and Fry
Roll each ball in breadcrumbs to coat evenly. Heat oil in a deep pan over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Serve
Serve the arancini hot with marinara sauce for dipping.
