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Pumpkin Risotto Bites


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Pumpkin Risotto Bites





2 tablespoons unsalted butter
1/4 cup chopped green onion, divided
1 cup Arborio rice*
2 1/2 cups chicken broth
1 cup pumpkin purée
1/2 cup grated Gruyère cheese
2 large egg whites
1/4 cup water
2 1/2 cups panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Vegetable oil for frying
1 cup sour cream
Garnish: 24 thin slices green onion



In a medium saucepan over medium heat, melt the butter. Add the chopped green onion, and cook for 2 to 3 minutes. Add the rice, and cook, stirring frequently, until rice grains are translucent, 3 to 4 minutes.

In a medium saucepan over medium-high heat, heat broth until gently simmering. Add 1/2 cup warm broth to the rice, and stir until most of broth is absorbed. Each time rice begins to look dry, add broth, 1/2 cup at a time, stirring well and allowing each addition to be mostly absorbed before adding more. Cook, using all remaining broth, until rice is creamy and thick, 30 to 35 minutes.

Add the pumpkin purée and cheese to rice, stirring until cheese is melted. Set aside to cool, and then refrigerate for at least 2 hours, or until cold.

Shape risotto into 24 (1- to 1 1/2-inch) patties. Set aside.

In a small bowl, whisk together the egg whites and water.  

In a shallow dish, combine the panko, salt, and pepper, and stir to combine.   

Dip the risotto patties in the egg mixture, then roll in panko, dusting off excess crumbs. Set aside.

In a large skillet, add oil to a depth of 2 inches. Heat oil over medium-high heat until it reaches 375°.

Fry patties, 3 to 4 at a time, until golden brown. Drain on a plate lined with paper towels.

Top each with 1 to 1 1/2 teaspoons sour cream. Garnish with a green onion slice, if desired. Serve immediately.

 

*Arborio rice is a high-starch Italian rice. It can be found at most grocery stores and at specialty-foods shops. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



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