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Jade Greenhalgh's squash and blue cheese arancini recipe

Jade Greenhalgh's squash and blue cheese arancini recipe

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'Your freezer is your best friend when it comes to preparing for festivities and I make sure mine is stocked come November', explains foodie blogger Jade Greenhalgh. 'This versatile arancini is my fave – perfect as a starter, canapé or indulgent veggie main.’ See method

  • Makes 12
  • 1 hr 40 mins plus cooling
  • 420 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 small butternut squash, peeled and cut into 1cm cubes
  • 1 tbsp olive oil, plus 1 tsp
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 250g arborio rice
  • 1 vegetable stock pot, made up to 750ml
  • 70g pecorino, finely grated
  • 75g panko breadcrumbs
  • 2 tbsp dried sage
  • 6 tbsp plain flour
  • 3 eggs, beaten
  • 220g vegetarian blue cheese, cut into 12 cubes (we used Stilton)
  • 500ml vegetable oil, for deep frying
  • fresh sage leaves, to serve (optional)
  • chutney, to serve (optional)
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1750kj
    420kcal     21%

  • Fat

    28g 40%

  • Saturates

    7g 36%

  • Sugars

    4g 4%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 30.2g Protein 10.7g Fibre 2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Toss the squash with 1 tbsp oil, spread out on a baking tray and roast for 40-50 mins or until golden and soft. Set aside to cool completely.
  2. Meanwhile, heat the remaining oil in a saucepan and fry the onion and garlic over a medium heat for 10-15 mins until softened. Stir in the rice and toast for 1–2 mins until slightly translucent, then add the stock a third at a time, allowing it to be absorbed before adding the next and stirring regularly. Cook for 20-25 mins until the rice is tender and creamy but still holds its shape. Stir in 50g pecorino, then remove from the heat. Spread the risotto out on a tray to cool before transferring to the fridge to cool completely. For food safety reasons, make sure you refrigerate the rice within an hour.
  3. In a shallow tray, mix the breadcrumbs, dried sage and remaining pecorino. Put the flour and eggs in separate bowls.
  4. Once cool, mix the squash into the risotto. With damp hands, take a golf ball-sized amount of risotto and fl atten slightly. Press a cube of cheese into the centre, then mould the rice around it to form a fi rm ball. Repeat to make 12 arancini, ensuring each one is compact and tightly shaped.
  5. Roll each ball in the flour, then dip into the egg and coat in the breadcrumbs. Place the arancini on a clean tray and chill for at least 30 mins, or freeze in a single layer on a baking tray. Once frozen, transfer to an airtight container and freeze for up to 1 month. Defrost overnight in the fridge until fully thawed, then continue as below.
  6. Heat the vegetable oil in a deep saucepan or fryer to 170-180°C. Test the oil with a kitchen thermometer or drop in a breadcrumb – it should sizzle instantly. Working in batches, carefully lower in the arancini and fry for 4-5 mins or until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm, uncovered, in a low oven. Repeat with the remaining arancini. Serve with sage leaves and chutney, if you like.

Tip: Make sure the risotto is completely cold before shaping, as this helps it bind together properly.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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