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    You are in: Home / Deep-fried / Butternut Pumpkin and Sage Risotto Bites Recipe
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    Butternut Pumpkin and Sage Risotto Bites

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    dale!'s Note:

    A delicious hot fingerfood.

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    Ingredients:

    Yield:

    bites

    Units: US | Metric

    Directions:

    1. 1
      Chop the pumpkin into 1cm pieces.
    2. 2
      Heat oil and butter in a large pan.
    3. 3
      Add the onion and garlic, cook until onion is soft.
    4. 4
      Add rice, cook, stirring for 1 minute.
    5. 5
      Add pumpkin, stock and water; bring to the boil.
    6. 6
      Simmer, uncovered, over a low heat for about 35 minutes.
    7. 7
      Stir occasionally.
    8. 8
      You want all of the liquid to absorb and mixture to become thick.
    9. 9
      Remove from heat and stir in sage and parmesan.
    10. 10
      Spread mixture out onto an oven tray to cool.
    11. 11
      Roll tablespoons into balls, flatten slightly.
    12. 12
      Coat in flour, shaking away any excess.
    13. 13
      Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp.
    14. 14
      Drain on paper towels.
    15. 15
      Serve bites topped with a dollop of sour cream and garnished with fresh herbs.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Pumpkin and Sage Risotto Bites

    Serving Size: 1 (1204 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 40.1
     
    Calories from Fat 12
    31%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 2.8 mg
    0%
    Sodium 17.1 mg
    0%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.3 g
    1%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    vegetable stock

    fresh sage leaves

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