Mushroom And Bacon Risotto Patties

This tasty gluten-free lunch is easy to prepare at home and easy to eat at work!

The ingredient of Mushroom And Bacon Risotto Patties

• 1 1 2 tbsp olive oil
• 1 small brown onion finely chopped
• 2 garlic cloves crushed
• 1 rasher gluten free rindless middle bacon chopped
• 100g button mushrooms sliced
• 2 3 cup arborio rice
• 2 tbsp finely grated parmesan cheese
• 1 egg lightly beaten
• 2 3 cup polenta
• salad leaves to serve

The Instruction of mushroom and bacon risotto patties

• line a baking tray with baking paper heat 2 teaspoons oil in saucepan over medium high heat cook onion and garlic for 4 minutes or until softened add bacon and mushroom cook stirring for 4 to 5 minutes or until mushroom has softened add rice stir to coat add 1 cup cold water bring to the boil reduce heat to medium low simmer stirring occasionally for 10 minutes or until rice has absorbed liquid add 3 4 cup cold water cook for 8 to 10 minutes or until rice is tender remove from heat
• stir in cheese spread rice mixture on prepared tray refrigerate for 1 hour or until cool enough to handle
• using 1 4 cup rice mixture per ball roll into 8 balls flatten slightly place on a plate place egg into a shallow bowl place polenta on a plate dip 1 risotto patty into egg then polenta place on a plate repeat with remaining patties
• heat remaining oil in a large frying pan over medium high heat cook patties for 3 to 4 minutes on each side or until browned and crisp set aside to cool divide patties between 4 microwave safe containers place salad leaves in 4 snaplock bags refrigerate

Nutritions of Mushroom And Bacon Risotto Patties

fatContent: 324 323 calories
saturatedFatContent: 11 3 grams fat
carbohydrateContent: 2 9 grams saturated fat
sugarContent: 43 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 3 grams protein
sodiumContent: 56 milligrams cholesterol

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