Pumpkin and blue cheese arancini with smoky yoghurt dressing

Dressing

• ½ lemon zest, peeled into strips (1 x 4 cm) and juice
• 1 garlic clove
• 120 g Greek yoghurt
• 30 g olive oil
• 1 - 2 tsp smoked paprika
• ½ tsp sea salt flakes
• 1 pinch ground black pepper

Arancini

• 100 g day old bread
• 60 g Parmesan cheese crust removed and cut into pieces (3 cm)
• 60 g brown onion
• 150 g pumpkin skin removed and cut into cubes (3 cm)
• 30 g olive oil
• 200 g arborio rice
• 40 g white wine
• 500 g water
• 2 tsp Vegetable stock paste (see Tips)
• salt to taste
• ground black pepper to taste
• 1 egg yolk
• 8 fresh sage leaves finely chopped
• 2 tbsp plain flour plus extra if needed
• 2 egg whites
• 120 g blue cheese cut into cubes (1 cm)
• vegetable oil for frying