Butternut Squash Risotto Balls

Butternut Squash Risotto Balls with a Cashew, Garlic and Sage Smear

Serves 6 to 8 (As an Appetizer)

For Risotto:

• 1 Pound Butternut Squash (one medium sized butternut squash)
• 4 Cups Vegetable Broth (I use better than bouillon organic seasoned vegetable base)
• 2 Tablespoon Avocado Oil (or vegetable oil)
• 2 medium Shallots (1/2 Cup)
• 2 Minced Garlic Cloves
• 1 Cup Arborio Rice
• 1/2 Cup Dry White Wine (or can substitute for more broth)
• 1/2 Teaspoon Salt
• Freshly Ground Pepper
• 1/2 Cup Grated Parmesan cheese
• 2 Tablespoon Chopped Fresh Sage
• 4 Eggs Whites
• 2 Cups Panko Crumbs
• 8 to 10 Tablespoons Vegetable Oil (for frying)

 

A beautiful plating idea for this appetizer: Annieglass Oval Server

 

Smear:

• 1 Cup Raw Cashews
• 1 Garlic Clove
• 1/4 Cup Chopped Fresh Sage
• 6 Tablespoons Water
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• Optional; 2 Tablespoons Parmesan Cheese

 

1. Preheat oven to 400 F
2. Peel and chop your butternut squash into small one inch cubes. Drizzle vegetable oil (1 Tablespoon) on the butternut squash and bake for 25 minutes.
3. Boil 2 cups of water. In a container with a lid and one cup of cashews and boiled water. Seal the lid and let sit while preparing the rest of the meal. (Let sit for at least 1 hour, the longer the better).
4. In a medium pot add your 4 cups of broth and bring it to a medium boil.
5. In a large sauce pan over medium heat, add 1 tablespoon of oil, chopped shallots, garlic and sage. Saute until lightly golden brown.
6. Add in one cup of rice and cook for about 2 minutes until rice is lightly toasted.
7. Add in 1/2 cup of white wine or 1/2 cup of vegetable broth. Cook until almost all the liquid has been evaporated.
8. Add 1/2 cup of broth, cook until almost evaporated and repeat this 1/2 cup of broth at a time until all the broth is gone.
9. Stir in the parmesan cheese.
10. Once the butternut squash has baked. Add to a blender or smash with a fork. Then mix into the rice.
11. Spread the rice out on a cookie sheet and place in the fridge for 20 to 40 minutes until nice and cool.
12. Once rice has cooled; In two separate small bowls add 4 egg whites in one bowl and panko crumbs in the other.
13. In a cast iron or pan of your choice add 8 tablespoons of vegetable oil over medium to high heat. Let heat for 1 minute.
14. Roll the rice into 2 inch sized balls, roll in egg white and then panko crumbs; place in oil and repeat.
15. *** Keep an eye on the rice balls as they fry, they crisp up fast, you want to rotate and move the balls every 30 seconds or so.
16. Place on a cookie sheet and keep in the oven on warm until ready to serve.

 

Smear:

 

1. Drain the Cashews but save 4 to 6 Tablespoons of the cashew water.
2. In a small pan add 1 teaspoon of oil, chopped garlic and chopped sage. Saute until the garlic is lightly golden brown (about 1.5 minutes)
3. Add the cashews, 4 tablespoons water, garlic, sage, pepper, salt and optional parmesan cheese to the blender and blend; if it is not creamy enough add one tablespoon of water at a time until you reach a good creamy texture.
4. Spread on the bottom of a plate or dip your risotto balls right on in! 🙂