Description
Learn how to make delicious Pumpkin Risotto Prawn Arancini with this easy recipe. Perfect for a tasty appetizer or main dish. Click here to get cooking!
Ingredients
- Arborio rice, 1 cup (200 g)
- Vegetable broth, 4 cups (960 ml)
- Pumpkin puree, 1 cup (240 ml)
- Feta cheese, grated, 1 cup (90 g)
- Beef tallow, unsalted, 2 tablespoons (28 g)
- Olive oil, 2 tablespoons (30 ml)
- Onion, finely chopped, 1 small (about 1/2 cup or 75 g)
- Garlic, minced, 2 cloves
- Cooked chicken, chopped, 1 cup (about 150 g)
- Salt, to taste
- Black pepper, to taste
- Mozzarella cheese, cubed, 1 cup (about 125 g)
- All-purpose flour, 1/2 cup (60 g)
- Eggs, beaten, 2 large
- Breadcrumbs, 1 cup (120 g)
- Parsley, chopped, 2 tablespoons (8 g)
- Vegetable oil, for frying
Instructions
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 1 minute.
- Add Arborio rice to the pan and toast for 2-3 minutes, stirring frequently.
- Gradually add vegetable broth, one ladle at a time, stirring until absorbed before adding more.
- Continue adding broth until the rice is cooked and creamy, about 18-20 minutes.
- Stir in pumpkin puree, mixing well to combine.
- Add grated Parmesan cheese and butter, stirring until melted and incorporated.
- Season the risotto with salt and black pepper to taste.
- Remove the pan from heat and let the risotto cool completely.
- Once cool, mix in the chopped cooked prawns and chopped parsley.
- Take a small handful of risotto and flatten it slightly in your palm.
- Place a cube of mozzarella cheese in the center and shape the risotto around it, forming a ball.
- Repeat the process with the remaining risotto and mozzarella.
- Roll each risotto ball in all-purpose flour, shaking off any excess.
- Dip the floured balls into the beaten eggs, ensuring they are fully coated.
- Roll the balls in breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a deep pan over medium-high heat for frying.
- Fry the arancini in batches until golden brown and crispy, about 3-4 minutes each.
- Remove the arancini from the oil and drain on paper towels.
- Serve warm, garnished with additional chopped parsley if desired.
Notes
- Enhance flavor with homemade or low-sodium vegetable broth.
- Stir in heavy cream or mascarpone cheese for a creamier texture.
- Try cheddar or gouda cheese for a unique twist on arancini.
