- 2 1/2 cups chicken stock
- 2 tbsp olive oil
- 1 onion, diced
- 350g pumpkin, coarsely grated
- 3 cloves garlic, crushed
- 60g grated parmesan
- 1 cup arborio rice
- Coating: 2/3 cup flour; 2 cups breadcrumbs and 2 eggs, lightly beaten.
Heat stock in a saucepan over a low heat. Heat oil in a large pan over a medium heat.
Add onion, pumpkin and garlic, cooking about eight minutes and stirring occasionally. Add rice, stirring for two minutes until rice is coated. Reduce heat to low, add hot stock and bring to a simmer. Cook, stirring occasionally for 20 minutes or until the liquid is absorbed and the rice is tender. Stir through parmesan, season and spread evenly over baking trays. Chill.
Place flour, eggs and crumbs in separate dishes. Roll 50g of mix into a ball, then roll in flour, dip in egg and roll in crumbs. Repeat. Place arancini in the freezer. Defrost before deep frying, cook until golden and temperature is above 65 degrees in the middle.