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Pumpkin and blue cheese arancini with smoky yoghurt dressing

Pumpkin and blue cheese arancini with smoky yoghurt dressing
3.7 32 ratings
Prep. 40 min
Total 1 h
36 portions
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Ingredients

Dressing
  • lemon zest, peeled into strips (1 x 4 cm) and juice
    ½
  • garlic clove
    1
  • Greek yoghurt
    120 g
  • olive oil
    30 g
  • smoked paprika
    1 - 2 tsp
  • sea salt flakes
    ½ tsp
  • ground black pepper
    1 pinch
Arancini
  • day old bread
    100 g
  • Parmesan cheese crust removed and cut into pieces (3 cm)
    60 g
  • brown onion
    60 g
  • pumpkin skin removed and cut into cubes (3 cm)
    150 g
  • olive oil
    30 g
  • arborio rice
    200 g
  • white wine
    40 g
  • water
    500 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • salt to taste
  • ground black pepper to taste
  • egg yolk
    1
  • fresh sage leaves finely chopped
    8
  • plain flour plus extra if needed
    2 tbsp
  • egg whites
    2
  • blue cheese cut into cubes (1 cm)
    120 g
  • vegetable oil for frying

Difficulty

easy

Nutrition per 1 portions

Sodium 154.4 mg
Protein 2.6 g
Calories 487.1 kJ / 116 kcal
Fat 8.7 g
Fibre 0.4 g
Saturated Fat 2 g
Carbohydrates 6.8 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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