Butternut Squash Arancini

Close-up shoot of a plate with rice balls.

4.29 from 7 votes

Butternut Squash Arancini, a fantastic Italian appetizer for every party or celebration. Filled with creamy butternut squash risotto and mozzarella, and deep fried to perfection, these golden bites make the perfect finger food. So easy to make, and pretty quick too, these risotto balls taste of Fall.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Italian

Diet: Vegetarian

Servings: balls

Calories: 219kcal

Author: Daniela Apostol

Ingredients

2 cups leftover butternut squash risotto (click on the link "leftover butternut squash risotto" for the recipe on how to make roasted butternut squash risotto)
1 mozzarella ball, cut into cubes
¼ teaspoon salt
a pinch of black pepper
2 eggs
2 cups breadcrumbs
enough vegetable oil for deep frying the arancini

Metric - US Customary

Instructions

Have 3 bowls ready to prepare the arancini: one with flour, one with beaten eggs seasoned with salt and pepper, and one with breadcrumbs.
Use your hands to shape the risotto into balls, coat them with the egg mixture, then coat in breadcrumbs.
Refrigerate the balls for at least 30 minutes, then deep-fry.
Dip the ball into flour, shaking off the excess flour, then dip into egg to coat well, then breadcrumbs.
Repeat with the rest of the rice.
Heat up the oil into a deep pan, and add the arancini in batches - fry until golden.
Remove the balls from the pan and transfer to a plate lined with kitchen paper to absorb the excess oil.
Serve warm or cold.

Nutrition