Darts Farm Pumpkin Arancini

Ingredients

Method

Begin by washing your Pumpkin, cut in half and remove the seeds. Fill the cavity with thyme and garlic, and place on a baking tray skin side up. Drizzle some olive oil over the pumpkin, and roast at 180 C for 60-90 minutes - until the flesh is nice and soft.
Allow the pumkins to cool, then remove the thyme and garlic, and scoop out the flesh. Mix either by hand or a blender into a smooth puree.
In a heavy bottomed pan, gently heat the olive oil and half the butter. Sweat the diced onion/shallots and add salt and pepper. Stir in the thyme. Meanwhile, heat the vegetable stock up in another saucepan.
When the shallots turn translucent, add the rice and gently heat, stirring, for 5 minutes on a low flame. Ensure every grain is coated and shiney but the rice and onions must not turn brown. Add your splash of white wine at this stage!
Once the wine is absorbed, add in your pumpkin puree, then slowly add the vegetable stock and gently stir until the rice is cooked and sticky (approx. 20 minutes)
Add in your cheddar and the remaining butter, stir until combined then remove the pan from the heat.
Spread the rice on a tray to cool, then roll into golf-sized balls.
Roll each ball in breadcrumbs
If you don't have a deep fryer, add the vegetable oil into a pan, heat to around 180 degrees - take care when doing so!
Fry each ball until golden brown (about 2-3 minutes).
Remove carefully with tongs, and serve right away to enjoy them at their best!

Ingredients