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    Rice Balls with Pumpkin and Grana Padano

    4 people


    • 400 g leftover saffron risotto
    • 500 g pumpkin
    • 200 g Grana Padano
    • 2 eggs
    • 1 shallot
    • breadcrumbs
    • frying oil
    • salt
    • pepper


    STEP 1

    Dice the pumpkin and cook it in a non-stick pan with a drizzle of extra virgin olive oil, ½ cup water and chopped shallot. When the pumpkin is soft, place it in a bowl and purée with an immersion blender, adding grated Grana Padano and seasoning with salt and pepper, until smooth.

    STEP 2

    Using your hands, form the rice into balls about 5-6 cm in diameter, make a hole with your finger and insert a spoon of pumpkin purée, then close the ball and reshape it carefully.

    STEP 3

    Coat the rice balls in beaten egg, then breadcrumbs, and fry in plenty of oil.
    Serve warm.