Description
Golden, crispy on the outside, and creamy on the inside, these Italian rice balls get an autumn twist with roasted butternut squash and fragrant sage. Whether for a cozy dinner, fall party, or just because, every bite is a warm, cheesy hug.
Ingredients
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2 cups cooked risotto, cooled (Arborio or Carnaroli)
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1 cup roasted butternut squash, mashed
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½ cup grated Parmesan cheese
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1 tbsp fresh sage, minced
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1 cup all-purpose flour (or GF substitute)
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2 eggs, beaten (or flax eggs for vegan)
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1 cup breadcrumbs (panko for extra crunch)
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Oil for frying (avocado, canola, or peanut)
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Marinara or brown butter with sage, for serving
Instructions
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Mix & Roll – Combine risotto, squash, Parmesan, and sage until dough-like. Roll into 12 golf-ball-sized balls. Chill 15 mins if sticky.
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Coat – Set up 3 bowls: flour, eggs, breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs.
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Fry – Heat oil to 350°F. Fry 4-5 balls at a time for 3-4 mins until golden. Drain on paper towels.
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Serve – Pair with marinara for dipping or drizzle with sage-infused brown butter.
Notes
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Cool risotto completely before rolling to prevent breakage.
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For baked version: 425°F, 20-25 mins, flipping halfway, with oil spray.
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Freeze un-fried balls up to 3 months; fry straight from frozen, adding 2 mins to cook time.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 140 kcal per serving
- Fat: 6g
- Carbohydrates: 17g
- Protein: 4g