Chef’s Special : Pumpkin & Sheep’s Cheese Arancini by Dinner at Six
Stroud’s acclaimed restaurant, Dinner at Six, uses fresh, seasonal produce, much of it sourced at Stroud Farmers’ Market, to create delicious lunch and dinner menus. These Sicilian risotto balls are easy to recreate at home – you can substitute butternut squash in place of pumpkin if you prefer.
200g Arborio or Carnaroli rice
1 onion finely chopped (from Coleshill Organics)
3 cloves of garlic finely grated
small glass white wine
1 litre vegetable stock
dash cream (optional) (from Jess’ Ladies)
300g pumpkin cubed (from Hotch Potch)
50g firm sheep’s cheese, chopped (ie. Pecorino)
handful pumpkin seeds (optional)
- Place the pumpkin in a tray and cover with olive oil, fresh rosemary, seasalt and cracked black pepper. Roast in a fierce oven for about 20 minutes.
- Meanwhile, gently melt the butter in a large pan. Add the onion and soften but do not colour, and cook for about 10 minutes. Stir through the garlic.
- Add the rice and stir for 2 minutes so it is coated with the butter and just starting to toast. Add the wine and stir until absorbed by the rice.
- Add the stock, a ladle full at a time, stirring until absorbed each time. Once all the stock has gone, add the cream and season to taste. Allow to cool.
- Once cool, add the cooked pumpkin, pumpkin seeds, sheep’s cheese and a handful of chopped herbs, such as parsley or chive. Mix together and roll into golf-sized balls.
- Dip each ball in flour, beaten egg, then breadcrumbs and fry until golden brown. Serve with a winter salad bowl from Newark Farm’s
Dinner at Six is located at 6 Union Street. To find out more or to make a booking, call 01453758477, dinneratsix.co.uk.