Butternut Squash, Humboldt Fog Goat Cheese & Mushroom Risotto Balls

Butternut Squash, Humboldt Fog Goat Cheese & Mushroom Risotto Balls

Bianca Trejo

Bianca Trejo

October 12th, 2018

Butternut Squash, Humboldt Fog Goat Cheese & Mushroom Risotto Balls

Butternut Squash, Humboldt Fog Goat Cheese & Mushroom Risotto Balls Recipe

Yield 14 risotto balls
2 hours 40 minutes
1 hour 10 minutes active time
Intermediate

Making the risotto ahead of time will make this process faster. These rice balls can be stuffed with any cheese of your liking, and airfried to crisp perfection. Enjoy as an appetizer with a glass of sparkling wine.

Ingredients
1 box Trader Joes mushroom & herb risotto
2 tablespoons olive oil
3 ¼ cups chicken stock
1 cup butternut squash, thinly sliced and chopped small
1/2 teaspoon fresh sage, minced
4 ounces goat cheese, I used Humboldt Fog

For breading

1 large egg
2/3 cup bread crumbs
Canola oil for brushing risotto balls

Directions

Wash and peel the butternut squash with a sharp vegetable peeler. Using a sharp knife, cut the butternut squash in half, scoop out the middle. For this recipe, you will only need ¼ of the squash. Save remainder for other use. Thinly slice squash and chop into small dice.

Preheat a small 9-inch saute pan, add 1 tablespoon of olive oil and cook squash. Add salt, pepper, and sage. Cook, stirring occasionally until butternut squash is tender. Set aside.

Cook risotto according to directions on the box. The key is to add some of the chicken stock in stages until fully absorbed by the rice. Keep repeating this until all liquid is used and rice is cooked through, and a creamy texture is achieved.

Add butternut squash to risotto and cook for 2 minutes.

Spread risotto onto a baking sheet pan and stir periodically to help cool faster.

Once rice is partially cool, pop in refrigerator for an hour.

Prep breading station by whisking egg in a bowl. In another bowl measure out breadcrumbs.

Portion goat cheese until 14 even squares and refrigerate. **

Once risotto is cold, divide into 14 even patties. It is important to work with slightly damp hands to prevent rice from sticking to hands. Wash hands periodically throughout the process.

Grab one risotto patty and slightly press goat cheese chunk into it. Encompass the goat cheese with the risotto patty and form a ball. Roll until smooth and round. Repeat process until you have 14 risotto balls. Wash hands.

Preheat air fryer to 400 F.

Dip risotto balls in whisked egg yolk and then cover in breadcrumbs. Repeat process until all are coated.

Using a pastry brush, add a thin layer of canola oil onto each risotto ball. Lightly coat airfryer basket with oil and fry risotto balls in single layer for 10 minutes, flip the risotto balls and air fry for another 10 minutes. Repeat process until they are all fried. Enjoy as is or with your favorite tomato sauce.

Butternut Squash, Humboldt Fog Goat Cheese & Mushroom Risotto Balls in the Airfryer

Recipe Tip! I used the rind of the cheese since it imparts a wonderfully mushroomy flavor. If you aren’t a fan of rind, it is ok to slice it off before stuffing risotto balls.

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Ingredients

  • 1 box Trader Joes mushroom & herb risotto
This Recipe's Helpers
  1. SCANPAN Classic 2.3 Quart Saute' Pan with Lid
    SCANPAN Classic 2.3 Quart Saute' Pan with Lid
    $149.95
    Value $215.00