Pumpkin and parmesan arancini with salsa verde
- 2 1/2 cups (625ml) chicken stock
- 2 tbs foodies Extra Virgin Olive Oil
- 1 onion, finely chopped
- 350g peeled pumpkin, coarsely grated
- 3 garlic cloves, crushed
- 1 cup (220g) arborio or carnaroli rice
- 3/4 cup (60g) finely grated parmesan
- 1 cup (150g) plain flour
- 2 eggs, lightly beaten
- 2 cups (140g) fresh breadcrumbs
- Sunflower oil, to deep-fry
- Lemon wedges, to serve
- 1/2 bunch each mint & flat-leaf parsley, leaves picked
- Finely grated zest of 1/2 a lemon
- 2 tsp red wine vinegar
- 2 tsp chopped capers, rinsed, drained
- 1/2 cup (125ml) foodies Extra Virgin Olive Oi.
1.Place stock in a saucepan over low heat to heat through.
2.To make the arancini, heat oil in a large, deep frypan over medium-high heat. Add onion, pumpkin and garlic, and cook, stirring occasionally, for 8 minutes or until pumpkin softens. Add rice and cook, stirring, for 2 minutes or until rice is well coated and heated through. Reduce heat to low, add the hot stock and bring it to a simmer. Cook, stirring occasionally, for 20 minutes or until the liquid is completely absorbed and the rice is tender. Stir through parmesan, season and spread evenly over a baking tray. Chill for 45 minutes or until completely cooled.
3.Place flour, egg and breadcrumbs in separate shallow dishes. Using floured hands, roll 1 heaped tablespoon of the cooled pumpkin mixture into a ball, then roll in flour, dusting off excess. Dip in egg, letting excess egg drip off, then roll in breadcrumbs. Repeat with remaining pumpkin mixture. Place arancini on a baking tray and chill for 30 minutes or until firm.
4.Meanwhile, to make the salsa verde, place herbs, lemon zest, vinegar and capers in a food processor and whiz until finely chopped. With the motor running, gradually add oil in a thin, steady stream until well combined.
5.Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches of 4, deep-fry the arancini, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
6.Serve the arancini hot or at room temperature with salsa verde and lemon.
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