Butternut Squash Risotto Bites
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Butternut Squash Risotto Bites
Butternut Squash Risotto Bites
1 (5.8- oz.) box Lundberg Farms Butternut Squash Risotto
3/4 cup shredded Parmesan cheese
2 eggs, beaten
1 box panko breadcrumbs
Marinara sauce (optional dipper)

Prep: 15 minutes, Cook: 10 minutes, Makes: 24 appetizers

1. Prepare risotto according to package directions. Stir in cheese; let cool, then cover and chill.

2. Roll into 24 balls using wet hands, then flatten each slightly. Roll each in flour, then in eggs, then in breadcrumbs.

3. Fry in 1/2 inch hot oil until golden brown on both sides. Serve with marinara sauce or a bruschetta topping. Serve hot.

Nutritional Information:
70 calories, 3 g protein, 1.5 g total fat (1 g sat., 0 g trans), 11 g carbohydrate, 0 g fiber, 1 g sugar, 20 mg cholesterol, 170 mg sodium, 0 points