Jade Greenhalgh's squash and blue cheese arancini recipe
'Your freezer is your best friend when it comes to preparing for festivities and I make sure mine is stocked come November', explains foodie blogger Jade Greenhalgh. 'This versatile arancini is my fave – perfect as a starter, canapé or indulgent veggie main.’
See method- Makes 12
- 1 hr 40 mins plus cooling
- 420 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 small butternut squash, peeled and cut into 1cm cubes
- 1 tbsp olive oil, plus 1 tsp
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 250g arborio rice
- 1 vegetable stock pot, made up to 750ml
- 70g pecorino, finely grated
- 75g panko breadcrumbs
- 2 tbsp dried sage
- 6 tbsp plain flour
- 3 eggs, beaten
- 220g vegetarian blue cheese, cut into 12 cubes (we used Stilton)
- 500ml vegetable oil, for deep frying
- fresh sage leaves, to serve (optional)
- chutney, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 420.0kcal
- Fat
- 28g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 30.2gProtein 10.7gFibre 2.0g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Toss the squash with 1 tbsp oil, spread out on a baking tray and roast for 40-50 mins or until golden and soft. Set aside to cool completely.
- Meanwhile, heat the remaining oil in a saucepan and fry the onion and garlic over a medium heat for 10-15 mins until softened. Stir in the rice and toast for 1–2 mins until slightly translucent, then add the stock a third at a time, allowing it to be absorbed before adding the next and stirring regularly. Cook for 20-25 mins until the rice is tender and creamy but still holds its shape. Stir in 50g pecorino, then remove from the heat. Spread the risotto out on a tray to cool before transferring to the fridge to cool completely. For food safety reasons, make sure you refrigerate the rice within an hour.
- In a shallow tray, mix the breadcrumbs, dried sage and remaining pecorino. Put the flour and eggs in separate bowls.
- Once cool, mix the squash into the risotto. With damp hands, take a golf ball-sized amount of risotto and fl atten slightly. Press a cube of cheese into the centre, then mould the rice around it to form a fi rm ball. Repeat to make 12 arancini, ensuring each one is compact and tightly shaped.
- Roll each ball in the flour, then dip into the egg and coat in the breadcrumbs. Place the arancini on a clean tray and chill for at least 30 mins, or freeze in a single layer on a baking tray. Once frozen, transfer to an airtight container and freeze for up to 1 month. Defrost overnight in the fridge until fully thawed, then continue as below.
- Heat the vegetable oil in a deep saucepan or fryer to 170-180°C. Test the oil with a kitchen thermometer or drop in a breadcrumb – it should sizzle instantly. Working in batches, carefully lower in the arancini and fry for 4-5 mins or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm, uncovered, in a low oven. Repeat with the remaining arancini. Serve with sage leaves and chutney, if you like.
- Tip: Make sure the risotto is completely cold before shaping, as this helps it bind together properly.
- See more Christmas party food recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
