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4.17 from 6 votes
3 Butternut squash risotto balls on a white plate with a rameskin of more risotto balls in the background
Butternut Squash Risotto Balls
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins

Butternut squash risotto balls, or the Italian arancini, the perfect appetizer for Thanksgiving, New Year;s Eve party or everyday celebrations. Cooked rice shaped into balls and coated in golden crispy breadcrumbs. That's yummy!

Course: Appetizer
Cuisine: Italian
Keyword: arancini recipes
Servings: 10 balls
Calories: 159 kcal
Author: Daniela Apostol
  • 1 cup arborio rice
  • 4 cups vegetable stock/broth
  • 1 cup butternut squash, peeled and chopped
  • 1/4 tsp salt
  • a pinch of black pepper
  • 1/2 tsp sage, finely chopped
  • 1/4 cup grated parmesan
  • 1 egg
  • 1 cup breadcrumbs
  • 1 small onion
  • 1 tbsp olive oil or butter
  • vegetable oil for frying
  1. In a pan, add the butter or olive oil and fry the finely chopped onion until soft.

  2. Wash the rice with plenty of cold water until the water runs clear.
  3. Add the rice to the pan and stir gently for 1 minute.
  4. Stir in the butternut squash and cook for a further 2 minutes.

  5. Add one ladleful of the vegetable stock at a time and let it cook until the stock is absorbed, stirring occasionally, until all the liquid has been absorbed completely and the rice and squash are cooked.

  6. Season well with salt and pepper, add the sage and parmesan cheese.

  7. Remove the pan from the heat and cover it with a lid for 10 minutes. This will help release all the flavours.
  8. Leave to cool completely, then whisk the egg in a bowl with a pinch of salt.

  9. Use your hands to shape the risotto into balls, coat them with the egg mixture, then coat in breadcrumbs.

  10. Refrigerate the balls for at least 30 minutes, then deep-fry.

  11. Remove the balls from the frying pan and transfer to a plate lined with kitchen paper to absorb the excess oil.

  12. Serve warm or cold.

Nutrition Facts
Butternut Squash Risotto Balls
Amount Per Serving
Calories 159 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 18mg6%
Sodium 558mg23%
Potassium 107mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 1735IU35%
Vitamin C 3.8mg5%
Calcium 59mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.