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Butternut-Sage Risotto Balls
4
servings30
minutes40
minutesIngredients
- Risotto:
1 lb 1 butternut squash
4 cups 4 low-sodium vegetable broth
1 tbsp 1 olive oil
1/2 cup 1/2 chopped shallots
1 tbsp 1 minced garlic
1 cup 1 arborio rice
1/2 cup 1/2 dry white wine
1/2 tsp 1/2 kosher salt
freshly ground black pepper
1/2 cup 1/2 grated parmesan cheese
1 tbsp 1 chopped sage, plus more for garnish
1/2 tsp 1/2 lemon zest, plus more for garnish
- Lemon Honey Drizzle:
2 tbsp 2 honey
1 tbsp 1 freshly squeezed lemon juice
- Risotto Balls:
2 2 egg whites
1 1/2 cups 1 1/2 Panko breadcrumbs
6 – 8 tbsp 6 – 8 canola oil
Directions
- Risotto:
- Bake butternut squash at 400°F for 40 minutes until soft enough to mash. Scoop flesh (discarding seeds if using a whole squash) and mash as smooth as possible. Set aside.
- While squash is cooking, start making risotto. In a small saucepan, bring vegetable broth to a simmer. Keep stock warm over low heat.
- Heat oil in a large sauté pan over medium heat. Add shallots and garlic and cook about 2 minutes, stirring until softened. Add rice, stirring frequently for 2 minutes, until lightly toasted. Add wine and stirring occasionally cook until liquid almost evaporates, about 4 minutes.
- Add 1 cup of simmering stock to rice and cook over medium heat until liquid is nearly absorbed, stirring occasionally, about 4 minutes. Add remaining stock 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next, about 30 minutes total.
- Add mashed squash, salt, pepper, grated parmesan, sage, and lemon zest to the risotto and stir until well-incorporated. Remove from heat, spread risotto in a baking dish, and allow to cool. (You can prepare up to this point a day ahead and allow the risotto to cool overnight.)
- Lemon Honey:
- In a small bowl, whisk together honey and lemon juice. Set aside at room temperature.
- Risotto Balls:
- Place egg whites in one shallow bowl and Panko in a second shallow bowl. Prepare a parchment-lined baking sheet for the risotto balls.
- Using a tablespoon, scoop cooled risotto and roll into a ball. Dip risotto ball in egg white and roll in Panko. Set aside on prepared baking sheet and repeat for remaining risotto.
- Heat 2 tablespoons canola oil in a large skillet over medium-low heat. When oil is sizzling, place risotto balls one by one into the oil, turning about every minute to evenly brown (3-4 minutes total). Remove and drain on a paper towel lined plate. Repeat for remaining risotto balls adding oil as needed. (I pan-fried 8 risotto balls per batch and used a total of 6-8 tablespoons oil).
- Serve hot, drizzled with lemon honey and sprinkled with lemon zest and sage.
Notes
- Makes 42 risotto balls
- Alternative method: Bake risotto balls at 425 F for 25-30 minutes, turning every 10 minutes for even browning. The result is a drier, crunchier risotto ball, but still very good!
- Serve with marinara sauce, if desired
Inspired by The Meatball Shop – New York, NY
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