What do we like to do with our Butternut Squash Risotto? Named for their shape and color these traditional Italian stuffed risotto fritters are the answer. Slightly tart, creamy goat cheese contrasts nicely with the mild sweetness of our Butternut Squash Risotto.

Prep time: 25 min

Cook time: 75 min

Total time: 100 min

Butternut Squash and Goat Cheese Arancini
Copyright Recipe © 2015 Woodland Foods


Makes about 28 arancini

  • 2 Quarts Vegetable Broth

  • 2 Tablespoons Olive Oil

  • 2 Cups Butternut Squash Risotto

  • 3/4 Cup All-Purpose Flour

  • 3 Eggs, whisked

  • 2 Cups Panko Breadcrumbs

  • 4 Ounces Goat Cheese

  • Vegetable Oil For Frying

  • Marinara Sauce For Serving


  1. Bring vegetable broth to a boil. Reduce heat to simmer and reserve.

  2. Heat olive oil in large saucepan over medium heat. Add Butternut Squash Risotto, stir to coat thoroughly and cook for 5 minutes. Lower heat and add 1 cup of reserved liquid to rice, stirring constantly until absorbed. Repeat process until all liquid has been absorbed and rice is tender but firm, 18 to 23 minutes.

  3. Spread cooked risotto onto parchment-lined baking sheet, and let cool completely.

  4. Place flour, eggs and panko on three separate plates. Scoop up 1/4 cup of cooled risotto and place 1/2 teaspoon goat cheese in middle. Roll into ball, then roll in flour, dip in egg and roll in panko bread crumbs. Set on tray. Repeat with all remaining risotto.

  5. Fill wide, heavy-bottomed pan with about 3 inches vegetable oil, and heat over medium heat to about 350°F. Fry arancini in batches, turning often, until brown, about 2 to 3 minutes per batch. Transfer to paper towel-lined plate.

  6. Serve immediately with marinara sauce for dipping.