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Butternut Squash Arancini with Smoky Balsamic Crunchsters

Posted by Frank Lambert on
Butternut Squash Arancini with Smoky Balsamic Crunchsters

Butternut Squash Arancini with Smoky Balsamic Crunchsters

Adapted from this Martha Stewart Recipe:

Yields 20 Arancini


  • 2 ½ cups chicken stock
  • 2 tbsp olive oil
  • 1 cup finely diced butternut squash
  • ½ small onion, finely diced
  • 1 clove garlic, finely diced
  • ½ cup arborio rice
  • 1 tablespoon finely chopped sage
  • Salt and black pepper
  • ½ cup flour
  • 2 eggs, whisked
  • 1 ½ cups panko breadcrumbs
  • 2 oz goat cheese
  • Sunflower oil for frying
  • 4 oz bag of Smoky Balsamic Crunchsters


Directions- Adapted From

Heat chicken stock over medium-low heat until warm; cover and keep warm over low heat. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat; add squash and cook, stirring often, until lightly golden and tender, 5 to 7 minutes. Remove squash from pan. Heat remaining 1 tablespoon oil in pan; add onion and garlic, and saute over medium heat until translucent, 6 to 8 minutes.

Add rice to pan; stir to coat with oil. Add 1/2 cup warm stock; cook rice, stirring constantly, until stock is absorbed. Repeat until all stock has been used and risotto is soft and creamy, about 22 minutes.

Remove from heat; stir in squash and sage, and season with salt and pepper. Spread on a parchment-lined rimmed baking sheet, and let cool completely.

crunchsters arancini dipping

Place flour, eggs, and panko on separate plates. Using a tablespoon, scoop up a ball of cooled risotto, and nestle 1/2 teaspoon goat cheese in the middle. Roll in flour, dip in egg, and roll in panko and Crunchsters; set on a tray. Repeat for remaining risotto. Heat 3 inches of sunflower oil to about 360 degrees in a wide, heavy-bottomed pan. Fry arancini in batches, turning every minute, until brown, 2 to 3 minutes. Pat off excess oil with a paper towel and serve.



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