Pumpkin and Basil Risotto Balls


Pumpkin and Basil Risotto Balls recipe by Jamaica Blue on MiNDFOOD.

Makes 15 balls

5 cups grated pumpkin

2 cups Aborio rice

1 large brown onion finely diced

2 cloves garlic

2 tbs olive oil

4 cups vegetable stock

1 ½ cups water

½ tsp black pepper

50gm grated parmesan

3 tbs basil pesto

2 cups sesame seeds

1 Preheat oven to 180C fan forced.

2 In a large baking dish combine rice, onion, garlic and oil. Stir well. Add grated pumpkin, stock, water and pepper stir to combine and ensure the rice mix is completely covered by the liquid. Cover with a lid or foil and bake in the middle of the oven for 30 minutes.

3 Remove risotto from the oven after 30 minutes and stir well. Recover and return to oven for a further 45 minutes. Add parmesan and pesto to the risotto and allow to cool completely before proceeding with remaining steps.

4 Roll 150gm of risotto in damp hands into balls. Place sesame seeds on to a plate and roll balls to coat evenly.

5 Place sesame covered risotto balls in a baking tray lined with paper and bake in 200C oven for 30 minutes or until seeds are golden brown. Serve warm with green salad and tomato chutney on the side.

For more information about Jamaica Blue or for café locations visit www.jamaicablue.com.au.



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