Pumpkin Arancini with Marinated Chevre

  • Pumpkin Arancini with Marinated Chevre
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 1/2 x butternut pumpkin
  • 50 g unsalted butter
  • 1 x onion or leek, diced
  • 2 x garlic cloves, roasted
  • 1 x lemon, zested
  • 1 Tbls thyme leaves, chopped
  • 100 ml dry white wine
  • 900 ml quality chicken or vegetable stock
  • 250 g risotto rice (carnaroli is my preference)
  • 1/2 cup frozen peas
  • 1/2 - 3/4 cup reggiano parmesan, grated
  • 2 x eggs
  • 1/2 cup marinated chevre (meredith dairy is to die for)
  • 1 cup plain flour
  • 2 cups breadcrumbs (panko are my favourite breadcrumbs)
  • 3 cups light oil such as canola or vegetable oil for frying

Method

Roast pumpkin in whole piece in a moderate oven until soft. Scoop out pith and pips then flesh. Set flesh aside.

To make risotto, gently fry onion or leek in butter until caramelized (approx 20 mins). Bring stock to a simmer. Add rice to pan and toss through until thoroughly heated. Stir in wine. Simmer, stirring until absorbed. Add cooked pumpkin and roasted garlic to pan along with half of the thyme and half the lemon zest. Stir to heat through.

Gradually add stock, one ladle at a time, stirring all the while and waiting until one ladle of stock is absorbed before adding the next, tasting for seasoning and checking tenderness as you go. When rice is al dente (approx 20 mins), stir through frozen peas, turn off heat and cover. Leave for a couple of minutes to heat peas, then stir through reggiano cheese and remaining lemon zest and thyme.

To make arancini:

Please note: this mixture holds together well as it is moist from the pumpkin. It is unlikely you will need to add egg to the mixture to bind it.

Shape cooled risotto into balls, press your thumb into the middle to create an indent then insert a small piece of chevre into each arancini. Refrigerate for a few hours or overnight.

Dip in flour, shake off excess, dip in beaten egg, then in breadcrumbs. Place in fridge for at least 30 minutes to chill.

Heat oil to 190C over medium-high heat (a cube of bread should brown in 10 seconds). Cook arancini in batches until golden and heated through.

Serve with freshly sliced lemon wedges.

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  • These look sinfully delicous

    Reply

    by Melissa Darr on 03/05/2013, 10:59
    Melissa Darr