Yumi’s Pumpkin Hommus Arancini

Endless Possibilities with Yumi’s Roasted Pumpkin Hommus
Makes 9
Ingredients
1 tbsp olive oil
1/2 brown onion, finely chopped
150g arborio rice
Splash of white wine
1 x 200g tub Yumi’s Roasted Pumpkin Hommus
500ml salt-reduced vegetable stock
100g feta cheese, crumbled
1 cup plain flour
1 egg whisked with a splash of milk
1 cup dried breadcrumbs
Oil, to deep fry
1/2 brown onion, finely chopped
150g arborio rice
Splash of white wine
1 x 200g tub Yumi’s Roasted Pumpkin Hommus
500ml salt-reduced vegetable stock
100g feta cheese, crumbled
1 cup plain flour
1 egg whisked with a splash of milk
1 cup dried breadcrumbs
Oil, to deep fry
Method
- Heat oil in a large frypan over medium heat. Add onion and saute, stirring, for 3-4 mins until softened. Add rice and stir to coat. Splash in some white wine and stir until it has absorbed into the rice.
- Whisk together the dip and vegetable stock. Add about ½ cup to the rice, stirring constantly, until absorbed. Continue until all the stock has been added and the rice is soft. Transfer to a container with a lid and refrigerate 4-5 hours until cold. Stir through the feta.
- Divide the rice into 9 equal portions (we used an ice-cream scoop). Roll into balls, dust in flour, dip into egg mixture then roll in breadcrumbs to coat.
- Deep fry arancini in batches, for 3-4 mins or until golden and heated through. Drain no paper towel then serve immediately.
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