Pumpkin Arancini

Ingredients
4 1/2 cups chicken stock
2 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups aboirio rice
1 1/2 cups grated pumpkin
1/2 cup grated parmesan cheese
1/2 cup plain flour
2 eggs, lightly whisked
1 cup dried packaged breadcrumbs
vegetable oil for frying
sweet chilli sauced and mixed leaves to serve

1. Bring stock to the boil in a small saucepan on high. Reduce heat to very low and keep warm.
2. Heat oil in a saucepan on high. Saute onion for 3-4 minutes until tender. Add rice and cook, stirring, for 2 minutes, until well coated in oil.
3. Add 1/2 cup hot stock and cook, stirring, until absorbed. Continue adding stock, a ladleful full at a time, stirring, constantly between each addition until absorbed. This will take about 25 minutes. Add pumpkin about halfway through cooking.
4. Stir in parmesan and season to taste. Chill for serveral hours until firm enough to handle.
5. Measure quartercup fulls of mixture and,using damp hands, roll into balls.
6. Place flour, eggs and breadcrumbs in seperate dishes. Dust balls in flour, followed by eggs and crumbs. Chill for 20 minutes.
7. Half fill a large saucepan with oil and heat until a few breadcrumbs sizzle as soon as they are added. Cook the balls in batches for about 1-2 minutes, turning until crisp and golden. Drain on paper towel.

Served warm or cold on a picnic. Serve with sweet chilli sauce and mixed leaves.
Makes 24  Prep time 40 mins Cooking 50 mins
10/10