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RECIPE

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.

Rachael Ray