Name: Bacon Butternut Arancini with Pumpkin Seed Pesto Dip
Total time: 120 min
Yield: 20 balls (about)
Ingredients: 2 cups cooled butternut bacon risotto; 1 large egg, (lightly beaten); 8 ounces fontina cheese, (cut into cubes); 1/2 cup finely grated parmesan cheese; a pinch of salt and pepper; 2 cups seasoned bread crumbs; vegetable oil for frying; 2/3 cup plain greek yogurt; 3 tablespoons pumpkin seed pesto; 2 tablespoons freshly grated parmesan cheese; 1 tablespoon olive oil; pinch of salt and pepper