Rice Balls with Pumpkin and Grana Padano

Printable version
Rice Balls with Pumpkin and Grana Padano
Share facebook share twitter share pinterest share

Details

. Difficulty: Easy . Serves: 4 people . Variety: Rice
Lactose free Lactose free

Ingredients

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

Preparation

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.
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.
Coat the rice balls in beaten egg, then breadcrumbs, and fry in plenty of oil.
Serve warm.
Share facebook share twitter share pinterest share
Siglacom - Internet Partner