Go Back
–+ servings
pumpkin risotto bites on white plate

Pumpkin Risotto Bites

Tea Time Magazine
Delicious make-ahead bite-size appetizer with the flavor of pumpkin for fall flavor.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 2 hours
Course Appetizer
Cuisine American
Servings 24 bites

Equipment

Ingredients
  

For the Risotto:

  • 2 tablespoons unsalted butter
  • ¼ cup chopped green onion
  • 1 cup Arborio rice
  • 3 - 4 cups good quality chicken broth or vegetable broth
  • 1 cup pumpkin puree
  • ½ cup grated Gruyére cheese
  • kosher salt to taste

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 for garnish
  • 24 thin slices green onion for garnish

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 on medium-low heat, stirring frequently, until rice grains are transparent, about 5 to 6 minutes.
  • In a medium saucepan, on medium heat, heat the chicken broth until barely simmering.
  • Use the ladle to add ½-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 ½ 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 45-60 minutes. Taste the risotto for doneness.
  • Add the pumpkin puree and Gruyère cheese to the risotto and stir until the cheese melts. Add kosher salt to taste.
  • 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 slotted spoon. 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.)
  • Let the risotto bites cool. Top each with 1 teaspoon crème fraîche and a green onion slice. serve immediately.

Notes

This is a great appetizer because you can quick freeze the risotto bites at different stages of preparation.
Keyword make~ahead appetizer, pumpkin appetizer, pumpkin recipes
Tried this recipe?Let us know how it was!