Risotto cakes w pumpkin + basil pesto + side salad
Crisp risotto cakes filled with pumpkin + spinach, rolled in GF breadcrumbs, baked and served with basil pesto (240g, 405 cals). Comes with a side salad (60g, 71 cals).
IngredientsPumpkin (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.
PreparationDefrost + heat.