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Risotto Balls with Pumpkin

Chef Vicky Ratnani shares the recipe of a delicious evening snack that is sure to please all. Fried risotto balls served with two types of sauce, roasted tomato and blue cheese sauce.

Risotto Balls with Pumpkin Risotto Balls with Pumpkin

Chef

: Vicky Ratnani

Recipe Cook Time

: 1 Hour

Recipe Rating

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Ingredients

  • 150 gm pumpkin wedge with peel

    50-60 gm Arborio rice

    A few thyme leaves

    1/2 a medium onion, chopped

    1 tsp celery, chopped

    1 tsp leeks, chopped

    40-50 ml of vegetable stock

    Oil for deep frying

    Juice of 1/2 a lemon

    Salt to Season

    1-2 tsp saffron water

    1-2 sage leaves

    1 Tbsp grated Parmesan cheese


    For the Batter:

    2 Tbsp flour

    30-40 ml milk

    Pinch of salt

    Panko breadcrumbs for coating the balls


    For the Sauce:

    1 medium onion, halved

    4 medium sized tomatoes

    2 green chillies

    2 cloves of garlic

    2-3 a tsp of olive oil

    Salt and pepper to season


    For the Blue Cheese Creme:

    50 gm blue cheese

    60 ml milk

Method

To roast the pumpkin, season it with salt, pepper, thyme and 1/2 a teaspoon of olive oil.

Wrap it in foil and bake in the oven for 15 minutes at 180 degrees Celsius.

Peel the pumpkin after roasting and cut into chunks.

In a heavy bottomed pan, add oil to heat.

To this add onions, leeks and celery and saute on a medium flame for a few minutes.

Add the roasted pumpkin and Arborio rice and mix well so that all the juices coat the rice.

Add lime juice to de-glaze the risotto.

Add the stock slowly, one ladle at a time until the rice is thick and creamy.

Drizzle some saffron water into the pan, Mix in the sage leaves and parmesan cheese to the simmering risotto.
Cook for 10 to 15 minutes.

Transfer the risotto into a flat bottomed container and refrigerate for an hour or until set.

Make balls with the cold risotto and keep aside.

In another bowl add 2 tablespoons of flour, milk and whisk with a little salt.

Dip the risotto balls in the batter and then the bread crumbs.

Deep fry the risotto in hot oil until golden brown, this should take around 5-8 minutes.

Fry a few thyme and sage leaves in the fryer.


For the Sauce:

 
Season the onions and tomatoes with olive oil, salt and pepper and  chillies.
 
Grill them them for a few minutes till charred.

In a blender add the charred onions, peeled tomatoes, chillies, garlic, 1 tablespoon of olive oil, salt and pepper to taste and blend into a nice thick sauce. Keep aside
 

For the Blue Cheese Sauce:

Cook the blue cheese with the milk on a low flame until the cheese completely melts into a light sauce.

Serve the risotto balls on a bed of the roasted tomato sauce and a drizzle of the blue cheese sauce on top.

Garnish with crispy fried sage and thyme leaves.

Serve hot.



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