Butternut Squash Stuffed Arancini
Ingredients
Pine & Pepper Spices
For the butternut squash risotto
- 2¼ lbs.Butternut squash, peeled and cut into ½-inch cubes
- 9 Tbsp.Olive oil, divided
- 3 Tbsp.Lemon juice
- 3Medium shallots, minced
- 3 clovesGarlic, minced
- 1½ cupsWhite wine
- 1½ cupsArborio rice
- 3 Tbsp.Coconut Milk Powder
- 1½ cupsVegetable or chicken broth
For the fried rice balls
- 1½ boxes(8 oz.) Panko bread crumbs
- Canola oil, for frying
Directions
-
1
Heat the oven to 375°F. Toss the butternut squash with 4½ Tbsp. of the olive oil, the lemon juice, and the Honey Powder. Spread on a baking sheet and roast for 20 minutes, or until tender and starting to caramelize.
-
2
Meanwhile, warm the remaining 4½ Tbsp. olive oil in a wide saucepan over medium heat. Add the shallots and garlic and cook until soft. Stir in the Arborio rice and toast for 1 to 2 minutes, until the grains turn translucent at the edges.
-
3
Pour in the white wine and stir until almost fully absorbed. Add the broth a ladle at a time, stirring constantly and letting each addition absorb before adding the next, until the rice is tender and creamy, 18 to 22 minutes.
-
4
Fold in the roasted butternut squash, Coconut Milk Powder, Rubbed Sage, half the ground Grey Sea Salt, and half the ground Black Tellicherry Peppercorns. Spread the risotto on a sheet pan and chill until firm, at least 1 hour.
-
5
Roll the chilled risotto into 1-inch balls. Spread the Panko on a plate and roll each ball in the crumbs to coat.
-
6
Heat about 2 inches of canola oil to 350°F in a heavy saucepan. Fry the arancini in small batches for 2 to 3 minutes, turning, until deeply golden and warmed through.
-
7
Drain on paper towels and finish with the remaining ground Grey Sea Salt and pepper. Serves 12 to 15. Absolutely lovely served warm with our Smoked Serrano Cranberry Chutney for dipping.
-
8
Note: If you'd rather skip the fried step, toss the roasted butternut squash directly into the finished risotto for a lovely standalone side or hearty vegetarian main.
