Butternut Pumpkin And Sage Risotto Bites - cooking recipe

Ingredients

500 g butternut pumpkin, peeled
1 tablespoon olive oil
50 g butter
2 cloves garlic, crushed
1 medium onion, chopped
1 cup arborio rice
500 ml vegetable stock
1 cup water
2 tablespoons finely chopped fresh sage leaves
1/4 cup grated parmesan cheese
1/2 cup flour
vegetable oil, for deep frying
sour cream
fresh herb (to garnish)

Preparation

Chop the pumpkin into 1cm pieces.
Heat oil and butter in a large pan.
Add the onion and garlic, cook until onion is soft.
Add rice, cook, stirring for 1 minute.
Add pumpkin, stock and water; bring to the boil.
Simmer, uncovered, over a low heat for about 35 minutes.
Stir occasionally.
You want all of the liquid to absorb and mixture to become thick.
Remove from heat and stir in sage and parmesan.
Spread mixture out onto an oven tray to cool.
Roll tablespoons into balls, flatten slightly.
Coat in flour, shaking away any excess.
Heat vegetable oil in a pan and deep fry balls, in batches, until lightly browned and crisp.
Drain on paper towels.
Serve bites topped with a dollop of sour cream and garnished with fresh herbs.