Irresistible Butternut Squash Risotto Balls Recipe You’ll Love

There’s something magical about biting into a crispy, golden risotto ball and discovering the creamy, cheesy goodness inside. These irresistible butternut squash risotto balls with fontina are a game-changer! They’re the perfect blend of comfort and elegance, making them ideal for cozy dinners, festive gatherings, or even an indulgent snack. If you’re a fan of creamy risotto and crave a crispy twist, this recipe is calling your name!

I first made these during the holidays when I had leftover butternut squash risotto and wanted to create something fun and bite-sized for a party. Let me tell you, they were gone in minutes! The sweetness of the squash pairs beautifully with the creamy fontina cheese, while the crispy breadcrumb coating adds that satisfying crunch. Whether you’re hosting friends or just treating yourself, these risotto balls will quickly become a favorite.

Not only are they packed with flavor, but they’re also surprisingly versatile. You can serve them warm with your favorite dipping sauce or let them shine as they are. Trust me, once you try these butternut squash risotto balls, you’ll find yourself making them for every occasion.

Why You’ll Love This Recipe

• Perfectly Crispy: These risotto balls are fried to golden perfection, giving you a delightful crunch with every bite.
• Creamy Inside: Thanks to the butternut squash risotto and fontina cheese, the interior is luxuriously creamy and bursting with flavor.
• Great for Gatherings: These bite-sized snacks are perfect for parties, potlucks, or holiday celebrations. They’re easy to serve and always a crowd-pleaser!
• Uses Leftovers: Transform leftover risotto into something extraordinary. No waste, just pure deliciousness.
• Customizable: You can tweak the flavors and fillings to suit your taste—think mushrooms, spinach, or even a spicy kick!
• Kid-Friendly: The sweet butternut squash and cheesy center make these a hit with little ones.

Unlike other risotto ball recipes, this one stands out because of the unique combination of butternut squash and fontina cheese. The squash adds a subtle sweetness and creamy texture, while fontina melts beautifully, creating pockets of gooey perfection. Plus, the breadcrumb coating gives them a professional touch that’s surprisingly easy to achieve at home.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a flavorful and satisfying appetizer. Most of them are pantry staples, while others are easy to find at your local grocery store.

• Cooked butternut squash risotto: The star of the dish! You can use freshly made risotto or leftovers.
• Fontina cheese: Cut into small cubes for a gooey, melty center. You can substitute with mozzarella or Gruyère if needed.
• All-purpose flour: Helps the breadcrumbs stick to the risotto balls.
• Eggs: Used for binding the breadcrumbs to the risotto balls.
• Panko breadcrumbs: These create a crispy, golden coating. You can use regular breadcrumbs, but panko gives the best texture.
• Salt and pepper: To taste, for seasoning.
• Vegetable oil: For frying. You can use canola or peanut oil as alternatives.
• Optional dipping sauce: Marinara or garlic aioli pairs wonderfully with these risotto balls.

If you don’t have butternut squash risotto, you can make a quick version by cooking arborio rice with roasted butternut squash, onions, and Parmesan cheese. For a gluten-free option, swap the flour with almond flour and use gluten-free breadcrumbs.

Equipment Needed

• Large mixing bowl: To combine and shape the risotto mixture.
• Knife and cutting board: For chopping the fontina cheese into cubes.
• Small bowls: For the flour, eggs, and breadcrumbs.
• Deep fryer or heavy-bottomed pot: Perfect for frying the risotto balls. A cast-iron skillet works too.
• Slotted spoon: For removing the risotto balls from the hot oil safely.
• Paper towels: To drain excess oil after frying.

If you don’t have a deep fryer, no worries—you can shallow fry these in a skillet. Just make sure the oil is hot and deep enough to cover at least half of the risotto balls for even cooking.

Preparation Method

1. Prepare the risotto mixture: If using freshly made risotto, let it cool completely. This will make it easier to shape into balls.
2. Shape the risotto balls: Scoop about 2 tablespoons of risotto and flatten it slightly in your hand. Place a cube of fontina cheese in the center and carefully shape the risotto around it into a ball.
3. Set up the breading station: In one bowl, place the flour. In another bowl, whisk the eggs. In a third bowl, add the panko breadcrumbs.
4. Bread the risotto balls: Roll each ball in flour, dip it in the egg, and finally coat it in breadcrumbs. Make sure each ball is fully covered for maximum crispiness.
5. Heat the oil: Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
6. Fry the risotto balls: Carefully place 4-5 risotto balls into the hot oil at a time. Fry for about 3-4 minutes or until golden brown. Avoid overcrowding the pot.
7. Drain and cool: Remove the risotto balls with a slotted spoon and place them on paper towels to drain excess oil.
8. Serve warm: Arrange on a plate and serve with your favorite dipping sauce.

Pro tip: If your risotto mixture feels too loose, you can mix in some breadcrumbs or grated Parmesan to help it hold together better.

Cooking Tips & Techniques

• Chill the risotto: Cold risotto is much easier to shape into balls. Make sure to refrigerate it for at least 1 hour before forming the balls.
• Don’t skip the cheese center: The gooey fontina is what makes these risotto balls irresistible. Experiment with other melting cheeses if you’re feeling adventurous.
• Test the oil temperature: Use a thermometer to ensure the oil is at 350°F (175°C). Too hot, and the balls will burn; too cool, and they’ll soak up the oil.
• Work in batches: Frying too many risotto balls at once can lower the oil temperature. Work in small batches for consistent results.
• Tweak the seasoning: Taste your risotto mixture before shaping the balls. Add salt, pepper, or even a pinch of nutmeg for extra flavor.

Variations & Adaptations

• Vegetarian-friendly: Add sautéed mushrooms or spinach to the risotto for an earthy twist.
• Seasonal flavors: Swap the butternut squash with pumpkin or sweet potato for a different take on the recipe.
• Spicy kick: Mix a pinch of red chili flakes or cayenne pepper into the breadcrumbs for a subtle heat.
• Healthier option: Instead of frying, bake the risotto balls in a preheated oven at 400°F (200°C) until golden, about 20 minutes.
• Gluten-free adaptation: Use almond flour and gluten-free breadcrumbs for a wheat-free version.

I personally love adding fresh herbs like sage or rosemary to the risotto mixture for a fragrant, savory note. It’s such a simple way to elevate the flavor!

Serving & Storage Suggestions

These butternut squash risotto balls are best served warm, right out of the fryer (or oven, if you’re baking them). Arrange them on a platter with a small bowl of marinara or garlic aioli for dipping.

Pair them with a crisp green salad or roasted vegetables for a full meal, or serve them alongside sparkling wine for a festive appetizer. They’re also great as a side dish with roasted chicken or pork.

To store leftovers, place the risotto balls in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 375°F (190°C) for 10-12 minutes or until warm and crispy. Freezing is also an option—just freeze the uncooked risotto balls on a baking sheet, then transfer them to a freezer-safe bag. Cook directly from frozen, adding an extra few minutes to the cooking time.

Nutritional Information & Benefits

These butternut squash risotto balls are not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, both of which are great for your immune system and overall health. It’s also a good source of fiber, which helps keep you full and satisfied.

Fontina cheese adds calcium and protein, while the eggs provide additional protein and nutrients. If you use whole-grain or gluten-free breadcrumbs, you’ll get even more fiber and a slightly nutty flavor.

Keep in mind that these are indulgent treats, so enjoy them in moderation if you’re watching your calorie intake!

Conclusion

There’s a reason why these irresistible butternut squash risotto balls with fontina are one of my go-to recipes. They’re a little fancy, a lot delicious, and always a hit with everyone who tries them. Whether you’re putting together a holiday spread or are simply looking for a fun way to enjoy risotto, these crispy, cheesy bites are a must-try.

Feel free to experiment with the fillings and seasonings—there’s no wrong way to make them your own! I’d love to hear about your creative takes on this recipe, so drop a comment below or share your version with me on social media.

Now, gather your ingredients, grab your favorite frying pan, and get ready for some seriously satisfying cooking. These risotto balls are waiting for you—happy cooking!

FAQs

Can I make these risotto balls ahead of time?

Yes! You can prepare the risotto balls and refrigerate them for up to 24 hours before frying. They can also be frozen and cooked directly from frozen.

Can I bake these instead of frying?

Absolutely! Arrange the risotto balls on a baking sheet lined with parchment paper, then bake at 400°F (200°C) for about 20 minutes or until golden and crispy.

What dipping sauces pair well with these risotto balls?

Marinara sauce, garlic aioli, or even a spicy sriracha mayo are all great options.

Can I use a different cheese for the filling?

Yes, mozzarella, Gruyère, or even goat cheese are delicious alternatives to fontina.

Are these risotto balls gluten-free?

They can be! Simply use almond flour and gluten-free breadcrumbs to make them suitable for a gluten-free diet.

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