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Gammon croque madame

Breakfast recipes

Gammon croque madame

20 minutes

Roast lamb shakshuka

Breakfast recipes

Roast lamb shakshuka

45 minutes

Leftover dessert milkshake

Beverage recipes

Leftover dessert milkshake

Leftover gammon Reuben sandwich

Gammon recipes

Leftover gammon Reuben sandwich

10 minutes

Amasi cheese

Cheese recipes

Amasi cheese

Leftover quesadillas

Leftovers recipes

Leftover quesadillas

10 minutes

Leftover roast lamb kota

Atchar recipes

Leftover roast lamb kota

3 hours

Mac and cheese with stuffing

Christmas recipes

Mac and cheese with stuffing

30 - 45 minutes

Duck wonton broth

Asian recipes

Duck wonton broth

1 hour

Gammon-and-pea soup

Gammon recipes

Gammon-and-pea soup

2 hours

New midweek fish and chips

Chip recipes

New midweek fish and chips

15 minutes

Cheat's risotto arancini

Cheat recipes

Cheat’s risotto arancini

20 minutes

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Cheat’s risotto arancini

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 x 600 g Woolworths Easy to Cook frozen wild mushroom risotto
flour, to coat
free-range eggs, to coat
panko breadcrumbs, to coat
canola oil, to fry
grated Parmesan, to serve
crispy sage leaves, to serve

Method

1. Cook frozen wild mushroom risotto according to package instructions and allow to cool.
2. Roll into 10 balls. Coat each ball in flour, beaten egg and panko crumbs. Repeat this process twice.
3. Deep-fry in canola oil, season, and serve with grated Parmesan and crispy sage leaves fried in brown butter.

Find more risotto recipes here.