A Perfect Pantry

INGREDIENTS

• 1 Serve of No Stir Mushroom Risotto
• 100gm Sliced Chorizo (Gluten Free)
• 100gm Gluten Free Bread Crumbs
• ½ Cup Gluten Free Plain Flour
• 1 Egg
• ¼ Cup Milk

 

DIRECTIONS

1. Make the No Stir Mushroom Risotto adding the sliced chorizo in when you add the mushroom.
2. Place the risotto in the fridge to completely cool.
3. Take two tablespoon amounts of the cooled risotto and roll to form a ball. 
4. Roll in the flour, dip in the egg and coat with the breadcrumbs.  Repeat until 10 balls have been made.
5. Preheat the air frying oven to 200 degrees celcius by turning the dial to 5 minutes.
6. Add the risotto balls into the basket of the air frying oven making sure they don’t touch and there is only one layer. Set the dial to 20 minutes.
7. They are ready when they start to lightly golden and the breadcrumb has become firm to touch.
8. Serve with a leafy garden salad.

 

Recipe created and shared by Amanda Voisey.

Cooking For Busy Mums was founded 4 months after my first son was born in February of 2010 when I quickly realised that the meals my husband and myself had become accustomed too were a thing of the past.

Meals would have to be quick, simple, cost effective, and dinner time made as hassle free as possible.

I decided it would be great to share my recipes with fellow busy mums and create a community where we can all help each other with answers that were tried and tested as apposed to being "googled".

Here are my links:

Blog | Facebook | Instagram| Pinterest

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Air Chef Air Frying Oven