The savory flavor of Gruyère cheese adds dimension to these Pumpkin Risotto Bites.
Pumpkin Risotto Bites
Yield: 24 bites
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- 2 tablespoons unsalted butter
- ¼ cup chopped green onion, plus 24 thin slices green onion, divided
- 1 cup Arborio rice*
- 2½ cups chicken broth
- 1 cup pumpkin puree
- ½ cup grated Gruyère cheese
- 2 large egg whites
- ¼ cup water
- 2½ cups panko
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Vegetable oil for frying
- 1 cup sour cream
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- *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