Pumpkin and blue cheese arancini with smoky yoghurt dressing

Pumpkin and blue cheese arancini with smoky yoghurt dressing

3.7 32 ratings

Prep. 40 min

Total 1 h

36 portions

Ingredients

Dressing

lemon zest, peeled into strips (1 x 4 cm) and juice
½
garlic clove
1
Greek yoghurt
120 g
olive oil
30 g
smoked paprika
1 - 2 tsp
sea salt flakes
½ tsp
ground black pepper
1 pinch

Arancini

day old bread
100 g
Parmesan cheese crust removed and cut into pieces (3 cm)
60 g
brown onion
60 g
pumpkin skin removed and cut into cubes (3 cm)
150 g
olive oil
30 g
arborio rice
200 g
white wine
40 g
water
500 g
Vegetable stock paste (see Tips)
2 tsp
salt to taste
ground black pepper to taste
egg yolk
1
fresh sage leaves finely chopped
8
plain flour plus extra if needed
2 tbsp
egg whites
2
blue cheese cut into cubes (1 cm)
120 g
vegetable oil for frying

Difficulty

easy

Nutrition per 1 portions

Sodium 154.4 mg

Protein 2.6 g

Calories 487.1 kJ / 116 kcal

Fat 8.7 g

Fibre 0.4 g

Saturated Fat 2 g

Carbohydrates 6.8 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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