Pumpkin and feta arancini
Savor the flavors of fall with this delicious Pumpkin and Feta Arancini recipe! Featuring creamy pumpkin, tangy feta, and aromatic sage, these crispy rice balls are perfect for any occasion. Follow our easy step-by-step guide to create a stunning appetizer or main dish that will impress your guests.
- 08 Jun 2024
- Cook time 35 min
- Prep time 20 min
- 16 Servings
- 12 Ingredients
Pumpkin and feta arancini are a delightful and savory twist on the traditional Italian rice balls. They combine the creamy, rich flavor of pumpkin with the salty, tangy taste of feta cheese, creating a unique and delicious dish perfect for appetizers or mains. These arancini are crispy on the outside and tender on the inside, making them an irresistible treat for any occasion.
Ingredients:
Instructions:
1. In a large saucepan, heat a little olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the white rice to the pan and stir until the rice is well coated and begins to toast, about 2 minutes.
5. Pour in the white wine and stir until the wine is absorbed by the rice.
6. Gradually add the chicken gravy, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is al dente and the mixture is creamy (this should take about 20-25 minutes).
7. Stir in the mashed pumpkin, crumbled feta cheese, and chopped sage. Season with salt and pepper to taste.
8. Remove from heat and let the mixture cool completely.
1. Once the mixture is cool, take about 2 tablespoons of the risotto mixture and roll it into a ball using your hands.
2. Continue this until all of the risotto mixture is used up.
4. Coat the Arancini:
1. Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs.
2. Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it with bread crumbs.
5. Fry the Arancini:
1. Heat oil in a deep-fryer or large, heavy-bottomed pot to 350°F (175°C).
2. Fry the arancini balls in batches to avoid overcrowding the pot, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
3. Remove with a slotted spoon and drain on paper towels.
1. Serve the pumpkin and feta arancini hot and enjoy!
Tips:
- Roast the pumpkin beforehand to enhance its natural sweetness and add depth of flavor to the arancini.
- Let the rice mixture cool completely before forming the balls to make it easier to mold and less likely to fall apart.
- Use wet hands when shaping the arancini to prevent the rice from sticking to your fingers.
- Fry the arancini in batches to avoid overcrowding the pan, ensuring they cook evenly and crisp up nicely.
- Serve with a dipping sauce, such as marinara or aioli, to complement the flavors of the arancini.
Pumpkin and feta arancini are a fantastic dish to impress your guests or add a gourmet touch to your meal. The combination of roasted pumpkin, savory feta, and aromatic sage creates a rich and satisfying bite. Follow these tips to perfect your arancini-making skills, and enjoy the irresistible crunch and flavor of this delightful Italian-inspired treat!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 4.74g | 3% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.57g | 4% |
| Sugar 1.42g | 1% |
| Fat | |
| Fat 4.71g | 6% |
| Saturated 1.76g | 6% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 27mg | 5% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.16mg | 13% |
| Vitamin B3 1.43mg | 9% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.20ug | 9% |
| Vitamin C 2.56mg | 3% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.10mg | 0% |
| Iron, Fe 1.81mg | 16% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 150mg | 4% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 0.76mg | 7% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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