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pumpkin risotto appetizer bits
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Pumpkin Risotto Appetizer Bites

Delicious make~ahead pibte~size appetizer with the flavor of pumpkin for fall flavor.
Course Appetizer
Cuisine American
Keyword make~ahead appetizer, pumpkin appetizer, pumpkin recipes
Servings 24 bites
Author Tea Time Magazine

Equipment

  • medium Dutch oven
  • large stirring spoon
  • ½ cup ladle
  • rectangle Pyrex dish
  • large skillet
  • rubber spatula
  • meauring spoons and cups

Ingredients

For the Risotto:

  • 2 tablespoons unsalted butter
  • ¼ cup chopped green onion plus 24 thin slices for garnish
  • 1 cup Arborio rice
  • 2 ½ cups good quality chicken broth or vegetable broth
  • 1 cup pumpkin puree
  • ½ cup grated Gruyére cheese

For the Risotto Bites:

  • 2 large egg whites
  • ¼ cup water
  • 2 ½ cups panko bread crumbs
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • vegetable oil for frying
  • ½ cup crème fraîche or sour cream

Instructions

For Making the Pumpkin Risotto:

  • In a medium Dutch oven over medium~low heat, melt the butter. Add the chopped green onion and sauté for 2 to 3 minutes.
  • Add the rice and cook, stirring frequently, until rice grains are transparent, about 4 to 5 minutes.
  • In a medium saucepan, on medium heat, heat the chicken broth until barely simmering.
  • Use the ladle to add 1/2~cup of warm broth to the rice, stirring until most of the broth is absorbed. Repeat. Each time the rice begins to look dry, add more broth in 1/2 cup amounts, stirring well. Allow each addition of broth to be absorbed. Continue using all the broth and stirring the rice until the rice is creamy and thick, about 30-45 minutes.
  • Add the pumpkin puree and Gruyère cheese to the risotto and stir until the cheese melts.
  • Spread the pumpkin risotto mixture in a medium Pyrex dish or half-sheet pan, smoothing it with a rubber spatula. Set aside to cool. Cover lightly with plastic wrap and refrigerate for at least two hours or overnight until cold.

Making the Pumpkin Risotto Bites

  • Use an ice cream scoop to scoop the risotto into 1 to 1½~inch balls. Set aside on a parchment-lined half sheet pan. (You can refrigerate or quick~freeze the risotto balls at this point.)
  • Place the egg whites in one pie plate. Combine the panko crumbs, salt and pepper in another pie plate.
  • Dip the risotto bites first into the egg wash and then into the panko bread crumbs, coating all sides. Shake off excess panko. Place back on the half sheet.
  • Dip your finger in water and press into the top of the risotto balls to make more of a disk. (At this point, you can refrigerate or freeze the pumpkin risotto bites.
  • In a large skillet, add oil to a depth of 1/2 inch. Heat the oil over medium~high heat until it reaches 375˚F.
  • Fry the risotto bites, 3 to 4 at a time, until golden brown on both sides, about 2 minutes per side. Remove with a metal spatula. Drain on a sheet pan lined with paper towels. (After frying, you can keep them warm in a 200˚F. oven until time to garnish and serve.)
  • Le the risotto bites cool. Top each with 1 teaspoon crème fraîche and a green onion slice. serve immediately.