Pumpkin Arancini
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Pumpkin Arancini

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • Leftover pumpkin risotto

  • Flour

  • Salt and pepper

  • 2 eggs, beaten

  • Breadcrumbs

  • Grated Parm

  • Ground sage

  • Zest of an orange

  • A pinch of nutmeg

  • Fresh sage leaves, finely chopped

Preparation

Chill risotto then roll into small balls. Chill balls again to dry them out.

Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.

Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm cheese, sage, a little orange zest, nutmeg and sage. Fry balls until deeply golden and serve hot.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...