Butternut Squash Risotto Bites


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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.

 

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Butternut Squash Risotto Bites
Butternut Squash Risotto Bites
Ingredients
1 (5.8- oz.) box Lundberg Farms Butternut Squash Risotto
3/4 cup Parmesan cheese shredded
Flour
2 eggs
1 box panko breadcrumbs (in our Asian Foods aisle)
Oil
Directions

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

1. Prepare 1 (5.8-oz.) box Lundberg Farms Butternut Squash Risotto according to package directions. Stir in 3/4 cup shredded Parmesan 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 2 beaten eggs, then in 1 box panko breadcrumbs (in our Asian Foods aisle).
3. Fry in 1/2 inch hot oil until golden brown on both sides. Serve with marinara sauce or a bruschetta topping. Serve hot.
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