Irresistible Butternut Squash Risotto Balls
Crispy, golden risotto balls with a creamy, cheesy butternut squash and fontina center, perfect for cozy dinners, festive gatherings, or indulgent snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Cuisine: Italian
Ingredients
- Cooked butternut squash risotto
- Fontina cheese, cut into small cubes
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil for frying
- Optional dipping sauce (e.g., marinara or garlic aioli)
Instructions
- Prepare the risotto mixture: Let freshly made risotto cool completely.
- Shape the risotto balls: Scoop about 2 tablespoons of risotto, flatten slightly, place a cube of fontina cheese in the center, and shape into a ball.
- Set up the breading station: Place flour in one bowl, whisk eggs in another, and add panko breadcrumbs to a third bowl.
- Bread the risotto balls: Roll each ball in flour, dip in egg, and coat in breadcrumbs.
- Heat the oil: Pour vegetable oil into a deep fryer or heavy-bottomed pot and heat to 350°F (175°C).
- Fry the risotto balls: Fry 4-5 balls at a time for 3-4 minutes or until golden brown.
- Drain and cool: Remove risotto balls with a slotted spoon and place on paper towels to drain excess oil.
- Serve warm: Arrange on a plate and serve with your favorite dipping sauce.
Notes
[‘Chill the risotto for at least 1 hour before shaping into balls.’, ‘Experiment with different cheeses like mozzarella or Gruyère.’, ‘Use a thermometer to ensure the oil is at 350°F (175°C).’, ‘Work in small batches to maintain oil temperature.’, ‘Add breadcrumbs or grated Parmesan to the risotto mixture if it feels too loose.’]
Nutrition
- Serving Size: 2-3 risotto balls pe
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 8
Keywords: butternut squash, risotto balls, appetizer, crispy, cheesy, fontina, party food, holiday recipe