WHAT TO DO WITH PUMPKIN?!

For most people eating vegies it's just as not exciting as cooking them and that's simply because people do not know how to cook the vegies or what to do with them to make them more appealing and delicious!

Well Chef Sam is here to rescue you all as much as he can , do you have pumpkin in the house and do not how to spice it up a little and make it to die for? HERE'S A RECIPE FOR YOU!                                                           

Pumpkin & Carrot (Peas optional) Vegetable Arancini

Ingredients

I cup Risotto Rice

½ Cup Cooked Pumpkin

½ Cup Grated Carrots

½ Cup Mozzarella Cheese

20g Chopped onions

1 Bay Leave

20ml Olive Oil

500ml Veg Stock or Water

Thyme

10ml Butter

S&P

Canola Oil 1L for deep frying

1. In a pan sauté your onions, bay leave and thyme in the olive oil for 3 minutes.

2. Add your risotto rice and stir until you hear cracking sound from the rice and then add veg

stock or water and let it cook then add your butter. Once the stock or water is absorbed the

rice should firm to the bite.

3. Remove from the pan and add pumpkin and carrots then cool the mixture down, once in

room temperature add your cheese and roll them into golf size balls and rest.

1 Cup Breadcrumbs

3 Eggs whisked

½ Cup Flour

Crumbing Method

Arancini –Flour—Eggs—Breadcrumbs x2

The rest them or you can start deep frying them

Plate and serve as you like!ENJOY!