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Mushroom and bacon risotto patties
Mushroom and bacon risotto patties
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Prep Time:
80 minutes
Cook Time:
27 minutes
Total Time:
107 minutes
Delicious and convenient gluten-free lunch option for home or on-the-go!
Ingredients:
  • 27.30 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 rasher gluten-free rindless middle bacon, chopped
  • 100g button mushrooms, sliced
  • 132.00 gm arborio rice
  • 40.00 ml finely grated parmesan cheese
  • 1 egg, lightly beaten
  • 99.00 gm polenta
  • Salad leaves, to serve
Instructions:
  • Prepare a baking tray by lining it with parchment paper. Heat 2 teaspoons of oil in a saucepan over medium-high heat. Sauté onion and garlic for 4 minutes until softened. Add bacon and mushroom and cook for 4 to 5 minutes until the mushrooms are soft. Stir in the rice and ensure it is coated. Pour in 1 cup of cold water and bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally until the rice absorbs the liquid. Add 3/4 cup of cold water and continue cooking for 8 to 10 minutes until the rice is tender. Remove from heat and enjoy!
  • Mix in the cheese until well combined. Spread the rice mixture evenly on the prepared tray. Chill in the refrigerator for 1 hour, or until it's cool to the touch.
  • Take 1/4 cup of rice mixture and shape it into 8 balls, slightly flatten them, then arrange them on a plate. Put the egg in a shallow bowl and the polenta on a plate. Dip each risotto patty in the egg first, then coat with polenta. Place them on a plate and continue with the rest of the patties.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook the patties for 3 to 4 minutes on each side until golden brown and crispy. Allow them to cool. Divide the patties among 4 microwave-safe containers. Pack salad leaves in 4 snaplock bags and refrigerate.

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