Risotto cakes w pumpkin + basil pesto + side salad
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. Comes with a side salad.
Ingredients
Pumpkin (27%), rice (41%), GF breadcrumbs (5%), onion, spinach, parmesan cheese, wine, EV olive oil, garlic, basil, parsley, oregano, salt, GF stock powder, pepper. Pesto: basil, parmesan cheese, E V olive oil, garlic, lemon juice, salt, pepper.
Preparation
Defrost + heat.
Nutrition
| Meal Type | Vegetarian |
|---|---|
| Dietary Requirements | Gluten Free, Vegetarian, Coriander Free, Capsicum Free, Nut Free |
| Weight (g) | 300 |
| Serves | 1 |
| Energy | 476 cal |
| Protein | 11g |
| Fat | 27g |
| Saturated fats | 5g |
| Carbs | 38g |
| Sugar | 9g |
| Sodium | 914mg |
| Dietary Fibre | 6g |
VegeLicious
1200 Calories - 5 Day Vege Plan Week 4 AUTUMN
1200 Calories - 7 Day Vege Plan Week 4 AUTUMN
