Cannabis Butternut Squash Risotto Balls

Written by Published on in Beef, Southern Foods, Vegetarian
None of this has been evaluated by the FDA. Please check your local laws before consuming cannabis.
  • 1 cup arborio rice
  • 4 cups vegetable stock/broth
  • 1 cup butternut squash, peeled and chopped
  • 1/4 tsp salt
  • a pinch of black pepper
  • 1/2 tsp sage, finely chopped
  • 1/4 cup grated parmesan
  • 1 egg
  • 1 cup breadcrumbs
  • 1 small onion
  • 3 tbsp Cannabutter
  • vegetable oil for frying
  1. In a pan, add 1 tpsb Cannabutter and fry the finely chopped onion until soft.
  2. Wash the rice with plenty of cold water until the water runs clear.
  3. Add the rice to the pan and stir gently for 1 minute.
  4. Add the remaining Cannabutter( melted) to the rice and mix
  5. Stir in the butternut squash and cook for a further 2 minutes.
  6. Add one ladleful of the vegetable stock at a time and let it cook until the stock is absorbed, stirring occasionally, until all the liquid has been absorbed completely and the rice and squash are cooked.
  7. Season well with salt and pepper, add the sage and parmesan cheese.
  8. Remove the pan from the heat and cover it with a lid for 10 minutes. This will help release all the flavors.
  9. Leave to cool completely, then whisk the egg in a bowl with a pinch of salt.
  10. Use your hands to shape the risotto into balls, coat them with the egg mixture, then coat in breadcrumbs.
  11. Refrigerate the balls for at least 30 minutes, then deep-fry.
  12. Remove the balls from the frying pan and transfer to a plate lined with kitchen paper to absorb the excess oil.
  13. Serve warm or cold.

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