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Pumpkin Risotto Arancini

Yields12 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

A traditional risotto recipe gets some seasonal flair with puréed pumpkin and spices. Goat cheese and curry powder lend a smooth, savory flavor. Once fried, these arancini are bite sized morsels of autumn.

Pumpkin Risotto Arancini

 4 cups Rachael Ray Low Sodium All-Natural Chicken Stock
 1 cup pumpkin purée
 2 tbsp Colavita Extra Virgin Olive Oil
 2 shallots, diced
 sea salt
 freshly ground black pepper
 1 ½ cups Colavita Arborio Rice
 ¾ cup dry white wine
 8 oz goat cheese, crumbled
 2 tbsp chopped flat-leaf parsley
 5-6 fresh sage leaves, finely chopped
 ½ tsp ground nutmeg
 ½ tsp curry powder
 Colavita Olive Oil, for frying
For the Breadcrumbs:
 2 breadcrumbs (feel free to use a gluten-free variety, or your favorite whole grain bread, toasted and food-processed)
 1 cup Colavita Polenta
 4 eggs
1

Whisk together the chicken broth and pumpkin purée in a medium saucepan and place over medium heat. Bring the mixture to a simmer, then reduce the heat to low and cover to keep warm.

2

Pour 2 tablespoons of Colavita Extra Virgin Olive Oil in a large saucepan over medium heat. Add the shallots and chopped sage, season with salt and pepper, and cook until the shallots are soft, about 2 minutes.

3

Add the rice and cook for 2 to 3 minutes, until the edges of the rice turn transparent.

4

Add the wine and cook until it is completely absorbed.

5

Add ½ cup of the pumpkin broth mixture and cook, stirring constantly, until the liquid is completely absorbed into the rice. Continue cooking the rice, adding more broth ½ cup at a time and stirring constantly, until the rice is smooth and creamy and you’ve used all the pumpkin broth. This could take up to 45 minutes.

6

Remove from the heat and stir in the goat cheese, parsley, nutmeg and curry powder. Season with salt and pepper, to taste.

7

Spread the risotto onto a large rimmed baking sheet lined with parchment paper and it spread out into a thin layer. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.

8

Using a spoon, form the risotto into small golf ball-size rounds. Return to the baking sheet, cover with plastic wrap, and chill for another 30 minutes.

9

Pour enough Colavita Olive Oil into a large saucepan to come 3 inches up the sides of the pan. Heat the oil over medium-high heat, until an instant read thermometer registers 350°F.

10

Place the bread crumbs and polenta in a shallow bowl. Crack the eggs in a second bowl and beat them. Roll each risotto ball in the egg, then roll them in the polenta/bread crumb mixture. Using a slotted spoon, drop the risotto balls into the hot oil and fry for 2 to 3 minutes, turning occasionally, until golden brown all over. Drain on paper towels and sprinkle with freshly grated Parmesan cheese and more fresh parsley.

11

Serve immediately.

Nutrition Facts

Servings 12