Ingredients
-
500
-
1
-
50
-
2
-
1
-
1
-
500
-
1
-
2
-
1/4
-
1/2
-
-
-
-
Directions
Butternut Pumpkin and Sage Risotto Bites, A delicious hot fingerfood , A delicious hot fingerfood
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Steps
|
1
Done
|
Chop the Pumpkin Into 1cm Pieces. |
|
2
Done
|
Heat Oil and Butter in a Large Pan. |
|
3
Done
|
Add the Onion and Garlic, Cook Until Onion Is Soft. |
|
4
Done
|
Add Rice, Cook, Stirring For 1 Minute. |
|
5
Done
|
Add Pumpkin, Stock and Water; Bring to the Boil. |
|
6
Done
|
Simmer, Uncovered, Over a Low Heat For About 35 Minutes. |
|
7
Done
|
Stir Occasionally. |
|
8
Done
|
You Want All of the Liquid to Absorb and Mixture to Become Thick. |
|
9
Done
|
Remove from Heat and Stir in Sage and Parmesan. |
|
10
Done
|
Spread Mixture Out Onto an Oven Tray to Cool. |
|
11
Done
|
Roll Tablespoons Into Balls, Flatten Slightly. |
|
12
Done
|
Coat in Flour, Shaking Away Any Excess. |
|
13
Done
|
Heat Vegetable Oil in a Pan and Deep Fry Balls, in Batches, Until Lightly Browned and Crisp. |
|
14
Done
|
Drain on Paper Towels. |
|
15
Done
|
Serve Bites Topped With a Dollop of Sour Cream and Garnished With Fresh Herbs. |
