900g pumpkin, peeled, cut into 1cm cubes
2 eggs lightly beaten
100gm Grated Parmesan
1 onion, chopped
2/3 cup verjus
2 celery stalks, finely chopped
1 cup risotto rice
Farmers Crumbing Mix
2cm piece ginger, grated
100 grms mozzarella, chopped approx. 1.5cm
1 litre vegetable stock
1 tbls honey
Heat oven to 220°C. Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoon of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
Place stock and verjus in a saucepan and keep at a simmer over low heat. Heat remaining tablespoon of oil in a large heavy based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 2 minutes then add ginger and rice stirring to coat grains.
Increase heat to medium low, add warm stock by a ladle ensuring stock is absorbed before adding the next ladle full of stock. Continue until rice is cooked and stock is used but still firm to bite.
In a large mixing bowl, mix together the risotto, pumpkin, parmesan and eggs. Roll the mixture into small balls of around 3.5 cm then shape into an egg. Place in hand, make an indent and place mozzarella cube in the middle form into shape again. Set aside.
Place cup of breadcrumbs onto another plate. Heat the oil in a large heavy based saucepan to medium heat. Roll each ball in breadcrumbs then fry for about 1 minute on each side or until golden. Remove from the oil and allow to drain on paper towel. Serve immediately.
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