Bacon Butternut Arancini with Pumpkin Seed Pesto Dip
User Reviews
4.3
6 reviews
Good
Bacon Butternut Arancini with Pumpkin Seed Pesto Dip
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 cups cooled butternut bacon risotto
- 1 egg lightly beaten, large
- 8 ounces fontina cheese cut into cubes
- 1/2 cup Parmesan Cheese finely grated
- salt a pinch of
- black pepper a pinch of
- 2 cups seasoned bread crumbs
- vegetable oil for frying
pumpkin seed pesto dip
- 2/3 cup yogurt plain, Greek
- 3 tablespoons pesto sauce with pumpkin seed
- 2 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper
Instructions
- Note: to cool the risotto quickly, you can make a batch then spread it out on a baking sheet to cool and slightly dry. I’ve done it both ways (the other being to store it overnight in the fridge) and they both work great.
- In a large bowl, stir together the cooled rice, egg, parmesan, salt, pepper and about 1/2 cup of the breadcrumbs. Using your hands, form the mixture into 1-inch round balls. Gently push a cube or two of fontina cheese in the center of each ball, make sure to seal it all around. Roll each ball in the remaining bread crumbs and place it on a baking sheet. Once finished, place the baking sheet in the freezer for 30 minutes.
- While the rice balls are freezing, heat about 1-2 inches of oil in a large pot. You want it to be between 325 and 350 degrees F. Add about 2 to 3 rice balls to the oil at one time, frying until golden on all sides, about 3 to 4 minutes per side. Remove with a slotted spoon and place on a paper towel to remove excess grease. Repeat.
- Serve immediately with extra grated parmesan and the pesto dip.
pumpkin seed pesto dip
- Whisk all ingredients together until smooth.
Genuine Reviews
User Reviews
Overall Rating
4.3
6 reviews
Good
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