Pumpkin, Bacon and Cheese Arancini

INGREDIENTS

100g pumpkin and bacon risotto

Cheese of your choice (i used tasty)

2 eggs

1/2 cup cream or milk

Bread crumbs

salt and pepper

fresh oregano
Plain flour

METHOD
Take a dessertspoon of cold risotto and mould it into a bowl shape in your hands (wet hands work better with this)
Press the cube of cheese into the middle and mould the rice around the cheese to form a ball
Whisk together the egg and cream (or milk)
Add chopped oregano and salt and pepper to the breadcrumbs
Place the egg mix, breadcrumbs and flour in three separate bowls (this is called a crumbing station)
Dip the rice ball into the flour then the egg, then the breadcrumbs
Deep fry in hot oil until golden and enjoy!

TASTINESS YOU CAN ADD

Bocconcini
Salami
Thyme
Sage

Sophie's Cooking/Taste Review-

This is a perfect way to use up any leftover risotto. Last time I made it, I used salami and bocconcini as the filling. You can really use anything you like as long as it complements the risotto flavours.

Lucys Review-
I really love the gooey filling of the cheese and the crunch of the breadcrumb crust

COOK IT. TASTE IT. RATE IT.
SOPHIE