Pumpkin and blue cheese arancini with smoky yoghurt dressing

Pumpkin and blue cheese arancini with smoky yoghurt dressing

3.7 32 évaluations

Prép. 40min

Total 1h

36 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portions

Sodium 154.4 mg

Protides 2.6 g

Calories 487.1 kJ / 116 kcal

Lipides 8.7 g

Fibre 0.4 g

Graisses saturées 2 g

Glucides 6.8 g

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Également présenté dans

Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

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