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Pumpkin & Feta Risotto Bites

These bite-size fritters are full of flavour and so easy to make. Serve with a salad for a quick midweek meal, and be sure to make a double batch as leftovers are great for lunch the next day!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 packet Continental Risotto Pumpkin Bacon & Sour Cream
  • 1½ cups water
  • ½ cup crumbled fetta cheese
  • 1/3 cup breadcrumbs

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

106kcal

Energy (kJ)

454kJ

Protein (g)

3.8g

Carbohydrate incl. fibre (g)

15.4g

Carbohydrate excl. fibre (g)

14.8g

Sugar (g)

1.7g

Fibre (g)

0.6g

Fat (g)

3.3g

Saturated fat (g)

2.1g

Unsaturated fat (g)

1.0g

Monounsaturated fat (g)

0.7g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

11mg

Sodium (mg)

276mg

Salt (g)

0.69g

Vitamin A (IU)

53IU

Vitamin C (mg)

0.0mg

Calcium (mg)

78mg

Iron (mg)

0.48mg

Total

1064kcal

4536kJ

38.0g

154.3g

148.1g

16.8g

6.2g

33.2g

20.7g

10.2g

6.6g

2.4g

0.0g

113mg

2756mg

6.89g

527IU

0.0mg

778mg

4.80mg


  • 1 Make Risotto following pack directions using 1½ cups water. Allow to cool and refrigerate until cold.
  • 2 Mix cold Risotto with feta and breadcrumbs and shape into 10 rounds.
  • 3 Heat 1 tablespoon of olive oil and fry fritters until browned and heated through.

Comments

Serve as a snack or with salad.