Cook once, eat twice! Make butternut squash risotto for two, and save the other half to make these arancini balls the next night.
INGREDIENTS
RISOTTO
1 tablespoon (15 mL) extra-virgin olive oil
1 small yellow onion, chopped
2 cups (500 mL) cubed butternut squash
2 garlic cloves, minced
1 cup (250 mL) uncooked arborio rice
½ cup (125 mL) dry white wine
4 cups (1 L) hot vegetable broth
2 tablespoons (30 mL) butter or olive oil
½ cup (125 mL) freshly grated Parmesan cheese
½ cup (125 mL) fresh herbs (parsley or basil)
Sea salt and freshly ground black pepper
DIRECTIONS
In a large skillet, heat the olive oil over medium heat. Add the onion and season with salt and pepper. Cook for 2 to 3 minutes, then add the butternut squash and cook for 6 to 8 minutes. Add the garlic and the rice. Stir and let cook for about 1 minute. Season again with salt and pepper, then add the wine. Stir and cook for 1 to 2 minutes, or until the wine cooks down.
Add the vegetable broth, ¾ cup (175 mL) at a time, stirring continuously, to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender and the risotto is soft and creamy. Stir in the butter, Parmesan cheese, and fresh herbs. Season to taste and serve immediately. Save leftover risotto in the fridge for arancini.
INGREDIENTS
ARANCINI
½ recipe leftover butternut squash risotto (makes about twelve 2-inch [5-cm] balls)
1 cup (250 mL) panko bread crumbs
Simple fresh tomato sauce or your favorite marinara sauce, for serving
2 ounces (60 g) smoked mozzarella cheese, cut into twelve small cubes (optional)
DIRECTIONS
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the risotto from the fridge. Spread the panko on a large plate. Scoop 1 heaping tablespoon (15 mL) of the risotto and use your hands to form a 2-inch (5-cm) ball. Place a piece of smoked mozzarella in the center, if using. Roll each ball in the panko and place on a baking sheet. Bake for 25 minutes or until golden brown and crispy.
Serve with heated simple fresh tomato sauce.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE: Use gluten-free panko.