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Pumpkin and blue cheese arancini with smoky yoghurt dressing
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Ingredients
Dressing
- ½ lemon, zest, peeled into strips (1 x 4 cm) and juice
- 1 garlic clove
- 120 g Greek yoghurt
- 30 g olive oil
- 1 - 2 tsp smoked paprika
- ½ tsp sea salt flakes
- 1 pinch ground black pepper
Arancini
- 100 g day old bread
- 60 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 60 g brown onion
- 150 g pumpkin, skin removed and cut into cubes (3 cm)
- 30 g olive oil
- 200 g arborio rice
- 40 g white wine
- 500 g water
- 2 tsp Vegetable stock paste (see Tips)
- salt, to taste
- ground black pepper, to taste
- 1 egg yolk
- 8 fresh sage leaves, finely chopped
- 2 tbsp plain flour, plus extra if needed
- 2 egg whites
- 120 g blue cheese, cut into cubes (1 cm)
- vegetable oil, for frying
- Nutrition
- per 1 portions
- Calories
- 487.1 kJ / 116 kcal
- Protein
- 2.6 g
- Carbohydrates
- 6.8 g
- Fat
- 8.7 g
- Saturated fat
- 2 g
- Fiber
- 0.4 g
- Sodium
- 154.4 mg
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