Family risotto cakes w pesto
Crisp risotto cakes filled with pumpkin + spinach, rolled in GF breadcrumbs, baked and served with basil pesto. 8 cakes per serve
IngredientsPumpkin, rice, GF breadcrumbs, onion, spinach, parmesan cheese, wine,olive oil, garlic, basil, parsley, oregano, salt, GF stock powder, pepper. Pesto - Basil, parmesan, olive oil, garlic, lemon juice, salt + pepper.
PreparationDefrost and bake in pre-heated 200c oven for 10 minutes