Pumpkin Risotto Bites

Pumpkin RIsotto BItes
Pumpkin RIsotto BItes

The savory flavor of Gruyère cheese adds dimension to these Pumpkin Risotto Bites.

Pumpkin Risotto Bites
Yield: 24 bites
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  1. 2 tablespoons unsalted butter
  2. ¼ cup chopped green onion, plus 24 thin slices green onion, divided
  3. 1 cup Arborio rice*
  4. 2½ cups chicken broth
  5. 1 cup pumpkin puree
  6. ½ cup grated Gruyère cheese
  7. 2 large egg whites
  8. ¼ cup water
  9. 2½ cups panko
  10. ½ teaspoon salt
  11. ½ teaspoon ground black pepper
  12. Vegetable oil for frying
  13. 1 cup sour cream
  1. In a medium saucepan over medium heat, melt butter. Add chopped green onion, and sauté for 2 to 3 minutes. Add rice, and cook, stirring frequently, until rice grains are translucent, about 3 to 4 minutes.
  2. In a medium saucepan over medium-high heat, heat broth until gently simmering. Add ½ cup warm broth to rice, and stir until most of broth is absorbed. Each time rice begins to look dry, add broth, ½ 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, about 30 to 35 minutes.
  3. Add pumpkin puree and Gruyère to rice, and stir until cheese is melted. Set aside to let cool, and then refrigerate for at least 2 hours, or until cold.
  4. Form risotto into 24 (1- to 1½-inch) patties. In a small bowl, whisk together egg whites and water. In a shallow dish, combine panko, salt, and pepper, and stir to combine. Dip risotto patties into egg mixture, then roll in panko, dusting off excess crumbs.
  5. In a large skillet, add oil to a depth of 2 inches. Heat oil over medium-high heat until it registers 375˚ on a thermometer.
  6. Fry patties, 3 to 4 at a time, until golden brown; drain on a plate lined with paper towels. Top each with 1 to 1½ teaspoons sour cream and a green onion slice. Serve immediately.
  1. *Arborio rice is a high-starch Italian rice. It can be found at most grocery stores and at specialty-foods shops.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2009



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