Butternut Squash & Risotto Balls


by: Mummys FastandEasy

Risotto Balls with Butternut Squash & Feta Cheese


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serves: 2-3

300g/10oz butternut squash, grated

100g/3oz arborio rice

200g/7oz feta cheese, crumbled

3 eggs

3 cloves garlic crushed

2tbsp olive oil

1tbsp dried oregano

flour and/or breadcrumbs for dusting

salt and pepper

For the parsley dip:

bunch a of fresh parsley

200g/7oz mayonnaise

3-4tbsp lemon juice


Nutrition Facts
Butternut Squash & Risotto Balls

Servings Per Recipe: 2

Amount per Serving

Calories: 583

  • Total Fat: 29.6 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 267.8 mg
  • Sodium: 486 mg
  • Total Carbs: 64 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 5.3 g
  • Protein: 17.3 g

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1.  1.Preheat the oven to 220°C/428°F.

2.  2.Heat a pan with the olive oil. Add the garlic and then the arborio rice. Cover with water and simmer for 10 minutes.

3.  3.Add the grated butternut squash to the pan. Cook for 5-10 more minutes, stirring constantly. If necessary, add more water. Season with the oregano, salt and pepper. Leave it to cool down.

4.  4.To prepare the parsley dip, simply blend the ingredients.

5.  5.In a mixing bowl, mix the rice and squash with the eggs. Add the feta cheese and make small balls.

6.  6.lace the flour and breadcrumbs on a plate. Roll the balls into the flour and then into the breadcrumbs. If you prefer, you can use just one of the ingredients but I think the balls taste better with both flour and breadcrumbs coating.

7.  7.On a baking tray, covered with a baking sheet/foil, arrange the balls.

8.  8.Bake in the oven for about 40 minutes or until ready.

9.  9.Serve with the parsley dip.

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