Butternut Squash Risotto Bites

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


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 (in our Asian Foods aisle)
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


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