Baked Risotto Balls

Last month I made butternut squash risotto and since I always make enough for leftovers I decided to make some risotto balls for an appetizer.  Yesterday, I decided to take them out of the freezer for a tasty appetizer, which I must say was absolutely delicious.  If you are looking for a new appetizer this holiday season, try this recipe out!

Squash:

2-3 cups butternut squash (3/4 inch cubes)
fresh sage
olive oil
salt and pepper
Mix ingredients, bake at 350 degrees for 45 minutes.
When done, I left in oven to keep warm until risotto was done.

Risotto:
1 cup arborio rice
2 cups chicken broth
1 cup white wine
1 small onion finely chopped
2 cloves garlic minced
thyme
salt and pepper
1 Tb butter
1 - 2 Tb olive oil
1/2 cup Parmesan cheese
1/4 cup provolone cheese (for risotto)
2/3 cup provolone cheese (for risotto balls)
2 eggs
plain (unseasoned) bread crumbs
In pot heat butter, oil, onions, garlic, thyme salt and pepper.  Add rice, heat through about 3 minutes over medium heat.  Add 1 cup of chicken broth. Stir often. Add next cup of broth once the liquid is soaked up in risotto.  Keep stirring!  Add 1 cup white wine.  Once all liquid is about all absorbed, add cheeses (1/4 of provolone cheese).  Add butternut squash.  Refrigerate overnight.  Form 1 inch balls with risotto, add a pinch of provolone cheese to center of risotto ball.  You will need two bowls, one for egg wash mixture and one for unseasoned bread crumbs.  Roll risotto balls in egg wash, then in breadcrumbs. On a baking sheet, drizzle olive oil so the pan has a thin layer of olive oil.  Bake risotto balls for 6 minutes at 375 degrees, then flip and bake for another 6 minutes.  Enjoy :)