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Gluten Free Snack: Pumpkin And Mushroom Risotto Recipe

by gfa




1 Tablespoon of Butter
2 Cups of Cooked Pumpkin Cubed
4 Rashers of Bacon
1 Cup Mushrooms Sliced
1 Onion Diced
1 Cup Baby Spinach.
1 Teaspoon Thyme
2 Cups Rice
5 1/2 Cups of Stock
1 Teaspoon of garlic

Best to cook this the day before and use the leftovers for patties.

Fry the bacon, garlic and onion in a large pot, add the pumpkin and mushroom with a pinch of salt to wilt down.

Add the rice and stir for 3 minutes. Lower to a medium heat.

Slowly add the water and stir often adding in more water every 5-10 minutes.

Keep stirring until cooked.

Add a little Parmesan if you like.

Allow to cool and form into patties then fry in a pan.

Great with asparagus


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Great Gluten Free Meals, Lunch Box Ideas, Food For Babies, Snacks, and Dinner Party Recipes - All made with 4 ingredients or less and made written by 2 Australians.


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