Crispy Sage Pumpkin Risotto Bites

Introducing a delightful culinary creation: Butternut Pumpkin and Sage Risotto Bites! These savory delights are perfect for any occasion, whether you’re hosting a gathering or simply craving a tasty snack. With a preparation time of just one hour and a total cooking time of two hours, you’ll soon be savoring these delectable bites bursting with flavor.

Butternut Pumpkin and Sage Risotto Bites

Overview:

• Cook Time: 1 hour
• Prep Time: 1 hour
• Total Time: 2 hours
• Recipe Category: Lunch/Snacks
• Keywords: Rice, Vegetable, Savory, Deep Fried, Stove Top, < 4 Hours

Ingredients:

• 500ml olive oil
• 1 tablespoon butter
• 50g garlic, minced
• 2 onions, finely chopped
• 1 cup arborio rice
• 1L water
• 500g butternut pumpkin, chopped into 1cm pieces
• 1 bunch fresh sage leaves
• 1 cup grated parmesan cheese
• 2 cups all-purpose flour
• 1/4 cup sour cream
• Fresh herbs for garnish

Nutrition Facts (per bite):

• Calories: 40.1
• Fat Content: 1.4g
• Saturated Fat Content: 0.7g
• Cholesterol Content: 2.9mg
• Sodium Content: 17.2mg
• Carbohydrate Content: 6.2g
• Fiber Content: 0.4g
• Sugar Content: 0.4g
• Protein Content: 0.8g

Yield:

• Makes approximately 45 bites

Instructions:

1. Prepare Pumpkin: Begin by chopping the butternut pumpkin into 1cm pieces, ensuring they are evenly sized for even cooking.

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2. Sauté Aromatics: In a large pan, heat olive oil and butter over medium heat. Add minced garlic and finely chopped onions, cooking until the onions are soft and translucent, releasing their aromatic flavors.

3. Add Rice: Stir in the arborio rice, allowing it to toast in the fragrant mixture for about a minute. This step helps to enhance the nutty flavor of the rice.

4. Incorporate Pumpkin: Introduce the chopped butternut pumpkin to the pan, followed by the water. Bring the mixture to a gentle boil, then reduce the heat to low.

5. Simmer: Allow the risotto mixture to simmer uncovered for approximately 35 minutes, stirring occasionally. The goal is to achieve a creamy texture as the rice absorbs the liquid and the pumpkin becomes tender.

6. Infuse Flavor: Just before removing the risotto from the heat, stir in the fresh sage leaves and grated parmesan cheese. These ingredients impart a rich depth of flavor and aroma to the dish.

7. Cool Mixture: Spread the cooked risotto mixture onto a baking tray, allowing it to cool completely. This step helps the mixture firm up, making it easier to shape into bites.

8. Shape Bites: Using tablespoons, portion out the cooled risotto mixture and roll it into bite-sized balls. Flatten each ball slightly to create a uniform shape.

9. Coat in Flour: Place the all-purpose flour in a shallow dish. Roll each risotto ball in the flour, ensuring it is evenly coated and shaking off any excess.

10. Deep Fry: In a separate pan, heat vegetable oil for frying. Carefully add the coated risotto balls to the hot oil in batches, frying until they are lightly browned and crisp.

11. Drain and Serve: Once fried to perfection, remove the risotto bites from the oil and drain them on paper towels to remove any excess oil.

12. Garnish and Enjoy: Serve the Butternut Pumpkin and Sage Risotto Bites with a dollop of sour cream on top and garnish with fresh herbs for a pop of color and flavor.

These Butternut Pumpkin and Sage Risotto Bites are sure to be a hit with family and friends, offering a delightful combination of creamy risotto, sweet pumpkin, and fragrant sage, all encased in a crispy exterior. Whether enjoyed as a snack or served as part of a larger meal, these bites are guaranteed to impress!