Side Italian

Pumpkin and parmesan arancini with salsa verde

Name: Pumpkin and parmesan arancini with salsa verde
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 16
Cuisine: /italian
Ingredients: 625ml chicken; 2 tbs olive oil; 1 onion, finely chopped; 350g peeled Jap pumpkin, coarsely grated; 3 garlic cloves, crushed; 1 cup (220g) arborio or carnaroli rice; 3/4 cup (60g) finely grated parmesan; 1 cup (150g) plain flour; 2 eggs, lightly beaten; 2 cups (140g) fresh breadcrumbs; Sunflower oil, to deep-fry; Lemon wedges, to serve; 1/2 bunch each mint & flat-leaf parsley, leaves picked; Finely grated zest of 1/2 a lemon; 2 tsp red wine vinegar; 2 tsp chopped capers, rinsed, drained; 1/2 cup (125ml) extra virgin olive oil

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Pumpkin and parmesan arancini with salsa verde

Jump to recipe

by Silvia Colloca

Cook and author

Aug 01, 2017

Who doesn't love arancini? Perfectly golden little balls of pumpkin, parmesan and rice. Top it off with this fresh salsa verde and you've got a winner!

2 1/2 cups (625ml) Woolworths Chicken Liquid Stock
2 tbs olive oil
1 onion, finely chopped
350g peeled Jap pumpkin, coarsely grated
3 garlic cloves, crushed
1 cup (220g) arborio or carnaroli rice
3/4 cup (60g) finely grated parmesan
1 cup (150g) plain flour
2 eggs, lightly beaten
2 cups (140g) fresh breadcrumbs
Sunflower oil, to deep-fry
Lemon wedges, to serve

Salsa verde

1/2 bunch each mint & flat-leaf parsley, leaves picked
Finely grated zest of 1/2 a lemon
2 tsp red wine vinegar
2 tsp chopped capers, rinsed, drained
1/2 cup (125ml) extra virgin olive oil

Method

1.

Place stock in a saucepan over low heat to heat through.
2.

To make the arancini, heat oil in a large, deep frypan over medium-high heat. Add onion, pumpkin and garlic, and cook, stirring occasionally, for 8 minutes or until pumpkin softens. Add rice and cook, stirring, for 2 minutes or until rice is well coated and heated through. Reduce heat to low, add the hot stock and bring it to a simmer. Cook, stirring occasionally, for 20 minutes or until the liquid is completely absorbed and the rice is tender. Stir through parmesan, season and spread evenly over a baking tray. Chill for 45 minutes or until completely cooled.
3.

Place flour, egg and breadcrumbs in separate shallow dishes. Using floured hands, roll 1 heaped tablespoon of the cooled pumpkin mixture into a ball, then roll in flour, dusting off excess. Dip in egg, letting excess egg drip off, then roll in breadcrumbs. Repeat with remaining pumpkin mixture. Place arancini on a baking tray and chill for 30 minutes or until firm.
4.

Meanwhile, to make the salsa verde, place herbs, lemon zest, vinegar and capers in a food processor and whiz until finely chopped. With the motor running, gradually add oil in a thin, steady stream until well combined.
5.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches of 4, deep-fry the arancini, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
6.

Serve the arancini hot or at room temperature with salsa verde and lemon.