These butternut squash risotto arancini are filled with Greek feta cheese and Italian pancetta for the ultimate Mediterranean pleasure!
These butternut squash arancini were made with the leftovers from my light & creamy butternut squash risotto with mushroom chips. My first thought was to use the mushroom chips for the filling, but I figured that they would probably lose their crispiness and to be honest, I much more preferred to snack on them since they’re so delicious on their own! (I would go as far to say that they’re even better than popcorn or potato chips, so make them the next time you watch your favorite movie from your couch). As a result, I decided to make a filling with some feta cheese and a few pieces of pancetta. Pancetta and feta cheese give these arancini an extra savory dimension, but you can also make them plain if you don’t feel like stuffing them….