Roast Pumpkin Arancini Balls

Gluten-free finger food doesn’t have to been bland. Our roast pumpkin arancini
balls are perfect for entertaining.

Servings: 30

Author:

Prep Time
30 minutes

Cook Time
45 minutes

Snacks Appetizers

Instructions

1 Preheat oven to 180º C. Roast pumpkin on a lined baking tray turning every 5
minutes until browned.
2 Sauté onion in olive oil until translucent, do no brown. Add rice stir for a
couple of minutes.
3 Start adding stock, a ladle at a time, stirring until all stock is absorbed and
rice cooked.
4 Remove from heat, stir in Parmesan, followed by egg then set aside to cool.
5 Combine risotto with pumpkin, pine nuts and parsley, mix well. The roll risotto
mixture into bite-sized balls.
6 Set up a crumbing station with the flour, egg and breadcrumbs. Dredge each ball
with flour, roll in egg, then roll in breadcrumbs, covering well
7 When all the balls are crumbed, deep-fry until golden and crisp. Drain and serve
hot.