Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 120grams risotto rice
- 1tablespoons butter
- 4teaspoons white wine
- 1teaspoons chilli powder
- 3/4 cup vegetable stock
- 60grams pumpkin
- 100grams spiced cheese, cut into small chunks
- 1 medium egg, cracked and lightly beaten
- 50grams flour
- 100grams panko bread crumbs
- 200grams cooking oil, 2 tsp for frying pumpkin
Description
A spicy take on a classic Italian cheesy snack.
Method
Step 1 of 9
Heat up a large non-stick saucepan to a medium heat, add 2 tsp cooking oil and fry the pumpkin for 3 minutes while tossing.
Step 2 of 9
Add the butter and rice to the pan with the wine and cook for 2 minutes.
Step 3 of 9
Incrementally add the vegetable stock while stirring constantly and letting the stock reduce before adding more.
Step 4 of 9
Repeat the process which should take up to 20 minutes in total until you have sticky rice.
Step 5 of 9
Remove from the heat, transfer to a bowl.
Step 6 of 9
Get 3 bowls and add the flour to one, beaten egg to another and panko to the 3rd.
Step 7 of 9
Combine the chilli powder with the rice mix and divide the mixture into as many balls as you would like depending on size.
Step 8 of 9
Now take a piece of spiced cheese, wrap it in one of your rice balls, then dip into flour, then egg and finally panko and set aside.
Step 9 of 9
Heat the remaining cooking oil in a pan over medium-high heat. Cook the arancini balls in the pre-heated oil for 3 minutes, turning occasionally, until golden brown.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.