Delicious Butternut Arancini Balls

What you'll need

1000ml of vegetable stock
2 shallots, finely diced 1 garlic clove, crushed
300g of carnaroli risotto rice
75ml of dry white wine
1 butternut squash, peeled and cut into1/2 inch pieces
50g of Parmesan, grated (or use a vegetarian alternative)
50g of unsalted butter, cut into a small cubes 
Lemon juice
Flaky sea salt
Pepper
Egg, beaten
Mozzarella cheese
Chinese breadcrumbs

To make the risotto:

Add stock to a pan and warm gently until steaming. Meanwhile, heat the olive oil in a saucepan on a low-medium heat. Add the shallots and garlic and cook until soft but not coloured. 

Add the rice and cook for 1 minute, stirring continuously until the grains turn slightly translucent. Add the white wine and reduce until the pan is almost dry.

Add the diced butternut squash and cook for a further 2-3 minutes to coat in the oil. Continue to add the stock in 200ml additions until used up and absorbed (add more stock if required, the rice should be al dente).

Remove the pan from the heat and add the Parmesan. Stir in the cubes of butter until the risotto is rich and glossy.

Add salt, pepper or lemon juice to taste.

To make the Arancini balls:

After you have made the risotto, make small little balls, (about 35g each). Put 5g of mozzarella cheese in the inside of each ball.

Dip the ball in egg wash and cover with Chinese bread crumbs. Deep fry the balls until golden brown.

Finally, garnish with sundried tomatoes, deep fried basil and roasted ricotta cheese (optional).
Butternut Arancini Balls compliments of our kitchen team