Butternut squash arancini

Ingredients Leftover Butternut squash risotto, sausage meat, old bread, egg.

Risotto is rubbish when reheated - it tends to congeal and lose the lovely soupy-ness so I like to put that to good use and once it's cool, roll it into risotto balls or arancini di riso if you speak Italian.


1) Pulse old bread in your blender to form breadcrumbs. In this case I used some mediterrean rustiques - garlic, tomato and herb bread.


2) Roll out the sausage meat and form it around the risotto ball. Dip in whisked egg and roll about in the breadcrumbs.


3) Deep fry until golden and crispy - or sizzle for 1 minute and bake in the oven for 4 minutes if like me you're not a fan of fried food.