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
- Make the No Stir Mushroom Risotto adding the sliced chorizo in when you add the mushroom.
- Place the risotto in the fridge to completely cool.
- Take two tablespoon amounts of the cooled risotto and roll to form a ball.
- Roll in the flour, dip in the egg and coat with the breadcrumbs. Repeat until 10 balls have been made.
- Preheat the air frying oven to 200 degrees celcius by turning the dial to 5 minutes.
- 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.
- They are ready when they start to lightly golden and the breadcrumb has become firm to touch.
- 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:
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