Risotto cakes w pumpkin

Risotto cakes w pumpkin

These risotto cakes are a labour of love and a firm favourite of our own staff!  To start, we roast the pumpkin, then make the creamy risotto.  We weigh and roll the cakes, toss them in Gluten Free breadcrumbs and oven bake.  Our zesty pesto dipping sauce is the perfect accompaniment and is made from fresh basil and extra virgin olive oil. 


Pumpkin, rice, GF breadcrumbs, onion, spinach, parmesan cheese, wine, olive oil, garlic, basil, parsley, oregano, salt, GF stock powder, pepper. Pesto: basil, parmesan, olive oil, garlic, lemon juice, salt, pepper.


Defrost + heat.

Nutritional Information

Meal Type Vegetarian
Dietary Requirements Gluten Free, Vegetarian
Weight (g) 300
Serves 1
Energy 405 cal
Protein 9g
Fat 15g
Saturated fats 3g
Carbs 56g
Sugar 5g
Sodium 825mg
Dietary Fibre 3g

* excluding delivery

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