Crispy Butternut Risotto and Sage Bites
Indulge in these flavorful and crispy risotto bites, featuring creamy butternut squash and aromatic sage, perfect as a delightful snack or a unique appetizer. These golden bites offer a comforting texture with a tantalizing blend of earthy and savory notes, making them an irresistible treat at any gathering.
45
Servings
47
Calories
14
Ingredients
Ingredients
butternut pumpkin
500g (peeled, chopped into 1cm pieces)
olive oil
1 tablespoon (for sautéing)
butter
50g (unsalted)
garlic
2 cloves (crushed)
onion
1 medium (chopped)
arborio rice
1 cup (uncooked)
vegetable stock
500ml (liquid)
water
1 cup (room temperature)
fresh sage leaves
2 tablespoons (finely chopped)
parmesan cheese
1/4 cup (grated)
flour
1/2 cup (for coating)
vegetable oil
as needed (for deep frying)
sour cream
as needed (for topping)
fresh herbs
as needed (to garnish)
Instructions
1
Peel and chop the butternut pumpkin into 1cm cubes.
2
In a large frying pan, heat the olive oil and butter over medium heat until the butter is melted and foamy.
3
Add the chopped onion and crushed garlic to the pan, cooking until the onion is translucent and fragrant, about 3-4 minutes.
4
Stir in the arborio rice, cooking for an additional 1-2 minutes until the rice is lightly toasted.
5
Add the cubed pumpkin, vegetable stock, and water to the pan. Bring the mixture to a boil.
6
Reduce the heat to low and let the mixture simmer uncovered for about 35 minutes. Stir occasionally, ensuring the rice doesn’t stick to the bottom of the pan.
7
When the liquid has been absorbed and the mixture is thick and creamy, remove the pan from the heat. Stir in the chopped sage and grated parmesan cheese until well combined.
8
Transfer the mixture onto a baking sheet, spreading it out evenly. Allow it to cool completely, speeding up the process if necessary by refrigerating.
9
Once cooled, take tablespoons of the risotto mixture and roll into balls. Gently flatten each ball slightly.
10
Lightly coat each ball in flour, shaking off any excess.
11
In a deep frying pan, heat vegetable oil to around 350°F (175°C). Fry the risotto bites in batches until they are golden brown and crispy, about 3-5 minutes per batch.
12
Remove the bites from the oil using a slotted spoon and drain them on paper towels.
13
To serve, top each risotto bite with a dollop of sour cream and garnish with your choice of fresh herbs.
Nutrition Information
2.2g
Fat
5.6g
Carbs
1.1g
Protein
0.3g
Fiber
0.4g
Sugar
55mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Butternut Risotto and Sage Bites?
These are flavorful, golden appetizers made from creamy butternut squash risotto that has been rolled into balls, coated in flour, and deep-fried until crispy.
How many servings does this recipe yield?
This recipe makes approximately 45 risotto bites.
What are the main ingredients for the risotto base?
The base is made with butternut pumpkin, arborio rice, vegetable stock, onion, garlic, butter, and olive oil.
Which type of rice is required for this recipe?
Arborio rice is used because its high starch content creates the creamy texture necessary for the bites to hold their shape.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable stock and plant-based ingredients along with dairy.
How many calories are in a single risotto bite?
Each bite contains approximately 47 calories.
What herbs are used to flavor these bites?
The primary flavoring comes from finely chopped fresh sage leaves, which are stirred into the risotto.
How long does the risotto mixture need to simmer?
The mixture should simmer uncovered for about 35 minutes until the liquid is absorbed and it becomes thick and creamy.
Why must the risotto cool before forming the bites?
Cooling the risotto allows the starches to set, making the mixture firm enough to roll into balls without falling apart.
What is the ideal temperature for frying the risotto bites?
The vegetable oil should be heated to approximately 350°F (175°C) for optimal crispiness.
How long do the bites need to fry?
They should be fried in batches for 3 to 5 minutes until they are golden brown and crispy.
What size should the butternut pumpkin be chopped into?
The pumpkin should be peeled and chopped into 1cm cubes to ensure even cooking within the risotto.
What is the fat content per serving?
Each risotto bite contains about 2.2g of fat.
Can I use a different type of cheese?
The recipe calls for parmesan cheese, but you could substitute it with another hard, salty cheese if desired.
What are the suggested toppings for serving?
It is recommended to top each bite with a dollop of sour cream and a garnish of fresh herbs.
What is the carbohydrate content per bite?
Each serving contains approximately 5.6g of carbohydrates.
How much protein is in each risotto bite?
Each bite provides about 1.1g of protein.
Do I need to toast the rice?
Yes, stirring the arborio rice in the butter and oil for 1-2 minutes before adding liquids helps toast the grains for better flavor.
Is there any sugar in this recipe?
Each bite contains a minimal amount of sugar, approximately 0.4g.
How much sodium is in one serving?
There is approximately 55mg of sodium per risotto bite.
What should I do after frying the bites?
Remove them with a slotted spoon and drain them on paper towels to remove excess oil.
What is the purpose of the flour in this recipe?
The flour is used to lightly coat the risotto balls, which helps create a crispy exterior when deep-fried.
Can I use water instead of vegetable stock?
The recipe uses a combination of 500ml vegetable stock and 1 cup of water for the best flavor balance.
How much fiber is in each bite?
Each serving contains approximately 0.3g of fiber.
Should the garlic be chopped or crushed?
The recipe specifies using 2 cloves of crushed garlic for the best infusion of flavor.
What kind of vegetable oil should I use for frying?
Any neutral vegetable oil suitable for deep frying at 350°F can be used.
How do I know when the rice is done?
The rice is ready when the liquid has been fully absorbed and the mixture is thick, creamy, and the pumpkin is soft.
Can I speed up the cooling process?
Yes, you can spread the mixture on a baking sheet and place it in the refrigerator to cool it faster.
Are these bites spicy?
No, these bites are savory and earthy rather than spicy, focusing on the flavors of sage and butternut squash.
Is there cholesterol in this recipe?
The nutritional data provided does not list a specific cholesterol value for this recipe.