Squash Arancini with Tomato Sauce
Serves 860 mins prep20 mins cook
Butternut Squash Arancini are delicious dippers made from leftover risotto and paired with a simple 3-ingredient tomato sauce. Perfect for using up leftovers, these arancini are easy to make and sure to impress. Serve with a side of warm tomato sauce for dipping for an irresistible snack or appetizer.
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What you need
Instructions
1: If you're making risotto, refer to the risotto recipe on my feed. Once done, spread out flat on a tray/plate, then leave to cool in fridge for 30 mins. 2: To make the tomato sauce, mince the garlic and add it on low heat to 2 tablespoons of olive oil with a pinch of salt. Sauté until fragrant, then add the tomatoes and basil leaves. Leave to simmer until arancini are done, and season to taste with salt, pepper, and sugar. 3: In 3 shallow bowls, add oat milk, flour, and breadcrumbs. Season the flour with salt and pepper. 4: Separate the risotto mixture into 6/8 portions depending on how large you want them. 5: Take a portion in one hand, flatten it, add a block of cheese in the middle, then fold over to make a circle shape. 6: Carefully coat the arancini in flour, then milk, then breadcrumbs, and place on a lined baking sheet. Leave to cool in the fridge for 30 mins to 1 hour (optional). 7: In a saucepan, heat the oil to medium-high temperature, then carefully place in the arancini balls, being careful not to overcrowd the pan. 8: Do not move the arancini for 3-4 minutes, then carefully turn over to ensure even frying. Fry for a further 3-4 minutes until golden brown. 9: Place the arancini on kitchen paper to drain away excess oil. 10: To serve, place the tomato sauce in a bowl, stack up the arancini, and enjoy dipping!View original recipe