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!
In a pan, add the butter or olive oil and fry the finely chopped onion until soft.
Stir in the butternut squash and cook for a further 2 minutes.
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.
Season well with salt and pepper, add the sage and parmesan cheese.
Leave to cool completely, then whisk the egg in a bowl with a pinch of salt.
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.
Remove the balls from the frying pan and transfer to a plate lined with kitchen paper to absorb the excess oil.
Serve warm or cold.