Roasted Squash Arancini: a Celebration of Leftovers

You can never have too many hor d'oeuvre recipes, so give Roasted Squash Arancini: a Celebration of Leftovers a try. For 33 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 154 calories, 4g of protein, and 4g of fat each. Head to the store and pick up butter, cheese, eggs, and a few other things to make it today. A couple people made this recipe, and 19 would say it hit the spot. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Chef Druck. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, you might also like recipes such as Leftovers: Sausage Spaghetti Squash Bake, Mushroom arancini with roasted tomato sauce, and Fontina, Roasted Garlic and Goat Cheese Arancini.

Servings: 20

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

4 tablespoons of butter

1/2 cup of good melting cheese, such as fontina, raclette, or mozzarella - depending on how much smell you like in your cheese

2 eggs

3/4 cups of panko bread crumbs

3 cups of leftover risotto

Equipment:

bowl

frying pan

spatula

Cooking instruction summary:

Crack the eggs into a small bowl and scramble with a fork until thoroughly blended.Measure and pour the bread crumbs into a separate bowl.With a soup spoon, scoop out large chunks of risotto. Shape them into rough balls with your hands.Insert a nugget of cheese at the center of each ball, and reshape if necessary so the cheese is in the center.Dip each ball into the egg mixture, then into the bread crumbs to coat completely.Melt the butter in a large saute pan. Add 6 balls to the pan to fill it without having them be too crowded. With a spatula, push each ball down into a patty. Cook for 3-4 minutes on that side and flip when browned and toasted. Cook for another 3-4 minutes and serve immediately.These arancini are lovely on their own, but even better when dipped in warm tomato sauce.

 

Step by step:


1. Crack the eggs into a small bowl and scramble with a fork until thoroughly blended.Measure and pour the bread crumbs into a separate bowl.With a soup spoon, scoop out large chunks of risotto. Shape them into rough balls with your hands.Insert a nugget of cheese at the center of each ball, and reshape if necessary so the cheese is in the center.Dip each ball into the egg mixture, then into the bread crumbs to coat completely.Melt the butter in a large saute pan.

2. Add 6 balls to the pan to fill it without having them be too crowded. With a spatula, push each ball down into a patty. Cook for 3-4 minutes on that side and flip when browned and toasted. Cook for another 3-4 minutes and serve immediately.These arancini are lovely on their own, but even better when dipped in warm tomato sauce.


Nutrition Information:

Quickview
154k Calories
3g Protein
3g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
154k
8%

Fat
3g
6%

  Saturated Fat
2g
14%

Carbohydrates
25g
8%

  Sugar
0.17g
0%

Cholesterol
25mg
8%

Sodium
60mg
3%

Get Enough Of These
Protein
3g
7%

Folate
74µg
19%

Manganese
0.33mg
17%

Vitamin B1
0.19mg
13%

Selenium
6µg
10%

Iron
1mg
8%

Vitamin B3
1mg
7%

Phosphorus
56mg
6%

Vitamin B5
0.48mg
5%

Fiber
0.94g
4%

Copper
0.07mg
4%

Zinc
0.51mg
3%

Vitamin B2
0.06mg
3%

Vitamin B6
0.06mg
3%

Calcium
28mg
3%

Vitamin A
122IU
2%

Magnesium
9mg
2%

Vitamin B12
0.08µg
1%

Potassium
36mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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