This post and its photos may contain affiliate links, view ourdisclosure policy.
The best thing about fall is the abundance of produce at the farmers market. Squash, potatoes, root veggies, tomatoes, apples and so much more are overflowing.
Finding ways to incorporate fall harvest into meals is always fun.
I decided to give Butternut Squash Risotto a try. The recipe made so much that I had enough leftovers to make Butternut Squash Risotto Balls as well.
Let’s just say, we had no trouble making quick work of all the deliciousness of both the risotto and the risotto balls.
We don’t usually indulge in homemade deep-fried foods.
However, I was browsing Target’s groceries to see what was new and interesting and stumbled acrossCrisco® Refined Organic Coconut Oil and Crisco Unrefined Organic Coconut Oil.
I was pretty sure I’d be able to use it in a number of fall recipes so in the cart it went.
Once home I realized I had all the makings for butternut squash risotto so I set out making risotto and risotto balls using the Crisco Refined Organic Coconut Oil.
The recipes turned out fantastic and I have found a new love for cooking with coconut oil.
The oil can be substituted for butter and other oils plus the Crisco Refined Organic Coconut Oil doesn’t have any flavor or smells so you can use it to cook any foods.
(Note: if you want the coconut flavor buy the Crisco Unrefined Organic Coconut Oil)
Of course, you have to make the risotto first and I found a short cut that you are going to love.
You can make risotto AND the squash in an instapot!
This is a game-changer. Instead of taking forever to make risotto, it is now done in minutes as is the squash.
Instapot Butternut Squash Recipe
Butternut Squash Ingredients
- 1 Butternut Squash washed
- 1 cup of water
Butternut Squash Directions
Place the trivet in the bottom of the instapot, pour in 1 cup of water and add the squash. I was able to put my butternut squash in whole. If yours doesn’t fit, cut it in half.
Set the instapot to Manual and set the timer for 15 minutes. When the instapotis done do a quick release and remove the squash. Let it cool!
If the squash was left whole cut in half lengthwise. Remove the seeds. Determine if the squash needs more time.
If so, put it back in the instapot (add more water if needed) and set the Manual setting for 5-10 minutes depending on how much more it needs to cook.
Remove and let cool. Peel, place in bowl and mash.
Set aside.
Instapot Risotto Recipe
Instapot Risotto Ingredients
- 4 tablespoons Crisco Refined Organic Coconut Oil
- 1/3 cup onion, finely chopped
- 2 tablespoons freeze dried garlic or 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth, divided
- 1/4 cup fresh grated Parmesan cheese
- salt + pepper to taste
- 1 small butternut squash, cooked (see above)
Instapot Risotto Directions
- On the instapotpress the Saute button. Add the Crisco Refined Organic Coconut Oil and melt. Add the onion and cook until translucent, add the garlic and cook for one more minute.
- Add the rice, cook for one minute. Add 1 cup of broth and stir until the broth has been absorbed by the rice.
- Add remaining broth, parmesan cheese, salt, and pepper.
- LOCK the lid.
- Change from Saute to Manual and set time for 10 minutes. When done let pressure release naturally for 10 minutes. Quick release any remaining pressure and then unlock lid.
- Mix in mashed butternut squash
- Serve immediately, store leftovers in fridge and use from risotto balls.
Butternut Squash Risotto Ball
Butternut Squash Risotto Ingredients
- Leftover, chilled risotto
- Bread crumbs
- Crisco Refined Organic Coconut Oil
Butternut Squash Risotto Directions
NOTE: It’s very important to be very careful when deep frying food. Use extra caution to not spill any oil on a hot burner or yourself.
- Place a minimum of 1 cup of Crisco Refined Organic Coconut Oil in a small saucepan over medium heat, melt.
- The melted oil needs to be approximately halfway up the pan. Be careful not to get the oil too hot. You want the oil to be medium to medium-high.
- While the oil is melting and healing up scoop a small amount of risotto into your hands and roll into a ball. Roll the ball into breadcrumbs. Repeat until the risotto is gone.
- Using a metal slotted spoon, gently lower risotto balls, one at a time, into the hot oil. Do not overfill the pan, you want room between the risotto balls. I placed 5 at a time into the small saucepan.
- Cook for 4-5 minutes or until golden brown color.
- Remove from pan and let it slightly cool.
- Eat while they are warm.
***PIN THIS BUTTERNUT SQUASH RISOTTO BALLS RECIPE TO PINTEREST***
FAQs
Risotto balls go by many names in Italy, from arancini in Sicily to supplì al telefono in Rome. Arancini means little oranges, a nod to their rotund and golden appearance, while supplì al telefono refers to the long telephone cord-like strings of molten mozzarella that emerge when you bite into the balls.
What to serve with butternut squash risotto? ›
Round out the meal with homemade focaccia or crusty bread and a vegetable side dish. I like to pair this butternut squash risotto with a simple salad, like my Pear Salad or Shaved Brussels Sprouts Salad, or roasted vegetables like Brussels sprouts, cauliflower, or broccoli. Don't forget the apple crumble for dessert!
What goes with risotto balls? ›
These deep fried risotto balls pair well with pretty much any Italian-based dish and depending on what's inside them you can serve with vegetables, salads, relish or pasta. Stick with classic Italian flavours and you can't go wrong.
Is risotto just fancy rice? ›
What is Risotto Made of? Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.
What do Italians eat with arancini? ›
Arancini are meant to be enjoyed as a finger food, on their own or with Homemade Marinara on the side to bring out the herby flavors. They also go great with a variety of appetizers, from roasted vegetables to bite-sized meatballs.
What is the etiquette for eating risotto? ›
Essentially, risotto is equated with pasta, which is why it is eaten with a fork, a piece of cutlery "dedicated" to this dish: the Italian Academy of Galateo does not only refer to risotto, but to all rice-based preparations that are eaten as a main course.
What do Italians eat risotto with? ›
In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.
What wine pairs well with butternut squash risotto? ›
The classic, conservative match is (young) oaked chardonnay. The aromas derived from the barrel ageing blend in nicely with the spices used, but more importantly, the creamy texture of oaked chardonnay is perfectly complementary with the richness of a risotto.
What not to do with risotto? ›
10 mistakes to avoid
- Reheating. Risotto needs to be prepared fresh and served immediately – never reheat it. ...
- Using the wrong rice. ...
- Rinsing the rice. ...
- Forgetting to toast it. ...
- Skipping the alcohol. ...
- Using cold stock. ...
- Easy on the mixing. ...
- Mixing soft and crunchy grains.
Tomato Bruschetta
A crunchy, juicy, and perfect appetizer and starter. You can make it in just 10 minutes with a few basic ingredients, so it's a perfect easy side dish with risotto.
Sautéed shallots, garlic, shiitake mushrooms, and thyme are used to build a robust and flavorful foundation on which arborio rice and hot stock are melded. With each stir of the spoon, the starches thicken, and the earthy essence of the mushrooms builds depth of flavor.
Is it necessary to peel butternut squash before cooking? ›
It's important to note that while many people choose to remove butternut squash skin (and this is best practice for soup making, where you want smooth results), you can 100% eat roasted butternut squash skin. Slice butternut squash into crescents and roast it with the skin on.
Why is my cubed butternut squash slimy? ›
Butternut squash is meant to be stored for months but doesn't last indefinitely. Keep your eye out for any brown spots or blemishes; these can indicate the start of spoiling. Any soft spots or slimy areas are also a sign that your squash has gone bad.
Why is my butternut squash soggy? ›
There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.
Is arancini made from risotto? ›
The first step to arancini is leftover risotto. Get the full recipe for pumpkin and spinach risotto, and check out lots more risotto recipes below. Choose from Chicken and Vegetable Risotto, Pesto Parmesan Risotto and more. Combine the risotto, one of the eggs and ½ cup breadcrumbs in a bowl.
Is arancini made from leftover risotto? ›
Gooey, mozzarella stuffed arancini are the PERFECT use for leftover risotto. Just form into balls, coat in breadcrumbs and fry until gorgeously golden and crispy.
What is the English name for arancini? ›
Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]; sg. : arancino), also known as, depending on the region but also on the different areas of the same region, arancine ( sg. : arancina), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried.
