Risotto cakes w pumpkin
Crisp risotto cakes filled with pumpkin + spinach, rolled in GF breadcrumbs, baked and served with basil pesto (240g, 403 cals). Comes with a side salad (60g, 71 cals).
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 + heat.