SQUASH ARANCINI + MARINARA SAUCE
Butternut Squash Arancini make for the most moorish of dippers, especially when dipped in my 3 ingredient tomato sauce.
They’re perfect for using up leftover risotto – or next time your making it, save some for arancini the next day!
You can find the recipe for the Butternut Squash + Sage Risotto on my feed, but I’ve left my arancini + tomato sauce instructions below – enjoy!
And let me know what dip + dipper combo I should make next in the comments below!
INGREDIENTS (serves 6-8)
300g leftover risotto (butternut squash risotto recipe on my feed)
150g plain flour (use more if needed)
200g breadcrumbs (I used panko)
150ml oat milk (or use eggs)
Cheese of choice (I used applewood vegan)
Oil for deep frying (I used vegetable)
1 tin of chopped tomatoes
5 garlic cloves
Basil leaves
Salt
Pepper
Sugar
Olive Oil
METHOD
1. If you’re making risotto, refer to the risotto recipe on my feed. Once done, spread out flat on a tray / plate, then leave to cool in fridge for 30 mins.
2. To make the tomato sauce, mince the garlic, add on a low heat to 2tbsp olive oil with a pinch of salt. Sautée until fragrant, add the tomatoes, basil leaves. Leave to simmer until arancini are done. Season to taste with salt, pepper + sugar.
3. In 3 shallow bowls, add oat milk, flour + breadcrumbs. Season the flour with salt + pepper.
4. Separate the risotto mixture into 6 / 8 (depending on how large you want them).
5. Place in one hand, flatten, then add a block / piece of cheese in the middle, then fold over to make a circle shape.
6. Carefully coat in flour, then milk, then breadcrumbs + place on a lined baking sheet. Leave to cool in fridge for 30m-1h (optional)
7. In a saucepan, get your oil up to medium high temperature, then carefully place in the arancini balls, being careful not to overcrowd the pan.
8. Do not move for 3-4 minutes, before carefully turning over to ensure equal frying. Fry for a further 3-4 minutes, until golden brown.
9. Place on kitchen paper + drain away excess oil.
10. To serve, get the tomato sauce into a bowl, stack up the arancini, then get dipping!