Risotto

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Step 1

Preheat oven to 190. Pan fry bacon/chicken and cook onions – approx. 5 mins

Step 2

Place rice, stock, butter, pumpkin, onion and meat into a lidded casserole dish and stir to combine

Step 3

Cover and bake for 20 mins, stir and add frozen mixed veges

Step 4

Cook for further 10 mins approx

Step 5

Season and serve

Step 6

FOR RISOTTO BALLS

Step 7

Wrap cheese stick in leftover risotto

Step 8

Egg wash then crumb with GF breadcrumbs

Step 9

Bake in the oven in a small amount of oil, shake during baking so they don’t stick

Step 10

Remove from oven when golden