Pumpkin Arancini

• 1kg butternut pumpkin, peeled and cubed into 2cm pieces
• 3-4 cups of leftover risotto
• 8 baby bocconcini, torn
• 1 cup plain flour
• 3 eggs, whisked
• 2 cups fine breadcrumbs
• Extra virgin olive oil spray
• Aioli or mayonnaise, to serve
• Lemon wedges to serve
• Salt and pepper

#entertaining #airfryer

1. Place the peeled and cubed pumpkin into the air fryer basket. Cook on the Steam mode for 15-20 minutes or until the tender, ensuring to have the steam plate on. Roughly mash the pumpkin and fold through the cold risotto. 2. Use a tablespoon to form risotto into balls. Make a dent in the centre with your finger and place a piece of bocconcini in the centre. Use wet hands to enclose the cheese with the risotto mixture and place it on the tray. Repeat with remaining risotto and bocconcini. 3. Place the eggs, flour and crumbs into three separate bowls. Coat each arancini ball in flour then egg then crumbs and place in the air fryer basket, ensuring you use the air fryer plate. Spray with oil. 4. Cook the arancini on Air Fry mode at 200C for 15-20 minutes or until golden. 5. Serve warm so that the cheese oozes from the centre. Serve with aioli and lemon wedges.