Butternut Pumpkin and Sage Risotto Bites

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READY IN: 2hrs
YIELD: 45 bites
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the pumpkin into 1cm pieces.
  • Heat oil and butter in a large pan.
  • Add the onion and garlic, cook until onion is soft.
  • Add rice, cook, stirring for 1 minute.
  • Add pumpkin, stock and water; bring to the boil.
  • Simmer, uncovered, over a low heat for about 35 minutes.
  • Stir occasionally.
  • You want all of the liquid to absorb and mixture to become thick.
  • Remove from heat and stir in sage and parmesan.
  • Spread mixture out onto an oven tray to cool.
  • Roll tablespoons into balls, flatten slightly.
  • Coat in flour, shaking away any excess.
  • Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp.
  • Drain on paper towels.
  • Serve bites topped with a dollop of sour cream and garnished with fresh herbs.
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