With these Bacon & Mushroom Risotto Bites you'll be the star of the game day party! A mouth-watering appetizer that's actually gluten free and dairy free too!
Keyword dairy free, gluten free, risotto
Prep Time 10minutes
Cook Time 30minutes
Resting Time 1hour
Total Time 40minutes
Author Stacey aka the Soccer Mom
1boxMinute® Brown Rice
2 1/2cups coconut milk
1cupparmesan "veggie" cheese
1cupcheddar "veggie" cheese
2cupsgluten free Panko crumbs
Prepare Minute® Brown Rice according to directions on package, substituting 2 cups chicken broth for 2 of the required cups of water. Add 1 tsp garlic powder and 1 tsp Italian seasoning to rice.
Bake bacon at 350°F for about 20 minutes. Remove from oven and allow to cool.
In a separate medium saucepan, combine mushrooms, 1 cup coconut milk, and 1 cup chicken broth. Simmer for 15-20 minutes until liquid is reduced to half its original volume.
Chop bacon and add to a large mixing bowl with cooked rice, mushrooms with their cooking liquid, and cheese. Mix by hand until well combined. Refrigerate for 2 hours to cool.
Once mixture is chilled, form into 1-inch balls. Prepare two small bowls for breading: one bowl with water (or coconut milk) and one bowl with dry Panko crumbs. Prepare a deep fry pan with 2 cups cooking oil over medium heat.
Dip risotto balls into bowl of water, then roll in bowl of Panko crumbs to coat the surface. Fry balls until golden brown on each side, then remove from oil and place on paper towels or a cooling rack to dry.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.