Red Kuri Squash Arancini

Name: Red Kuri Squash Arancini
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italy
Ingredients: 400 g of pumpkin (cleaned and diced); 250 g of Arborio rice; 750 ml of vegetable broth (hot); 1 onions (small, finely chopped); 2 cloves of garlic (chopped); 60 g of parmesan (grated); 750 ml of frying oil; 1 pinch of salt; 1 pinch of pepper; 30 g of butter; 125 g of mozzarella (cut into small cubes); 2 eggs (large, beaten); 150 g of breadcrumbs; 50 g of flour; 5 g of mint (fresh, a few leaves)

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Crispy rice bites stuffed with red kuri squash, perfect as an appetizer or starter.

Total time: 1 h 15
Prep: 30 min
Cook: 45 min
Rest: 1 h
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Mini Foie Gras Toasts with Cranberry Chutney

25 minEasy

For dessert

Chocolate Mendiants

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

500kcal

Protein15 g13%
Carbs60 g50%
Fat20 g38%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even crispier arancini, you can double-bread them. Vary the cheeses to your taste. Make sure the risotto is completely cold before shaping the balls so they don't fall apart when cooking.

Freezing : Can you freeze this recipe?

Yes

Raw or cooked arancini freeze very well, up to 2-3 months in freezer bags.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge. The fried coating may soften slightly.

Making ahead : Can you make it the day before?

Yes

The risotto and the filling can be made the day before. Cool completely before shaping.

Reheating : How do you reheat it?

In the oven at 180°C for 15-20 minutes, or air fryer 10-12 minutes at 180°C to bring back the crispness. Microwave not recommended (softens).

Variations

Serve hot, decorated with mint leaves.
Slip diced mozzarella into the center of each ball.
Let the risotto cool completely before shaping.

Mistakes to avoid

Shaping risotto that is still hot: spread it out to cool completely.
Pouring in the broth all at once: add it ladle by ladle.
Dropping too many balls into the oil at once.

Frequently asked questions

How do you make the red kuri squash risotto?

Sauté the onion and garlic in the butter, toast the Arborio rice until translucent, add the hot broth ladle by ladle while stirring, then stir in the pumpkin purée, Parmesan, salt and pepper.

How do you shape the arancini?

Once the risotto is cold, take a portion in the palm of your hand, make a small well, insert a few cubes of mozzarella, then gently close it up to form a ball.

How do you bread the arancini?

Set up three shallow dishes with the flour, the beaten eggs and the breadcrumbs, then roll each ball through each one in turn to get an even, crispy coating.

What temperature should you fry them at?

Heat the oil to about 170 °C, drop in the arancini in small batches until golden and crispy, then drain them on paper towels before serving hot.