These risotto cakes are a labour of love and a firm favourite of our own staff! To start, we roast the pumpkin, then make the creamy risotto. We weigh and roll the cakes, toss them in Gluten Free breadcrumbs and oven bake. Our zesty pesto dipping sauce is the perfect accompaniment and is made from fresh basil and extra virgin olive oil.
Pumpkin, 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.
Defrost + heat.
|Dietary Requirements||Gluten Free, Vegetarian|