This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
Ingredients
Leftover pumpkin risotto
Flour
Salt and pepper
2 eggs, beaten
Breadcrumbs
Grated Parm
Ground sage
Zest of an orange
A pinch of nutmeg
Fresh sage leaves, finely chopped
Preparation
Chill risotto then roll into small balls. Chill balls again to dry them out.
Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.
Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm cheese, sage, a little orange zest, nutmeg and sage. Fry balls until deeply golden and serve hot.
Ingredients
Leftover pumpkin risotto
Flour
Salt and pepper
2 eggs, beaten
Breadcrumbs
Grated Parm
Ground sage
Zest of an orange
A pinch of nutmeg
Fresh sage leaves, finely chopped
Directions
Chill risotto then roll into small balls. Chill balls again to dry them out.
Heat a Dutch oven or deep-bottomed pot with oil to a temperature of 360°F.
Coat rice balls in flour seasoned with salt and pepper, then eggs and finally the breadcrumbs mixed with grated Parm cheese, sage, a little orange zest, nutmeg and sage. Fry balls until deeply golden and serve hot.
