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With these Bacon Mushroom Risotto Bites You'll be the star of the game, it's the game day party! We have partnered with Minute® Rice to bring you this delicious and nutritious recipe that will be a moment of contact with your guests!
Gluten-free bacon and mushroom risotto bites
These bacon and mushroom risotto bites are the perfect party snack or back door snack because they are bite-size and easy to eat (think easy)!
They are also nutritious (shhh… we won't say it!) Because they are full of protein, good fats and contain no gluten or dairy.
Read on for the recipe, plus some other game day party tips I learned on blogger Minute Rice®'s shared recipe blog!
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Bacon love? Try this Bacon aioli confit As the perfect partner for our risotto balls!
Bacon risotto balls and mushrooms ingredients
- 1 box of Minute® brown rice
- 10 oz chopped mushrooms
- 1 diced onion
- 1 pound of bacon
- 3 cups chicken broth
- 2 1/2 cups of coconut milk
- 1 Cup of "vegetarian" Parmesan cheese
- 1 cup cheddar "vegetarian" cheese
- 1 teaspoonful of garlic powder
- 1 teaspoon of Italian seasoning
- 2 cups gluten-free panko crumbs
Makes 2-3 dozen.
A free printable copy of this recipe is available at the bottom of the publication. Read on for step-by-step instructions and cooking tips, or click here to jump to the printable recipe.
How to Make Bacon Mushroom Risotto Balls
Prepare Minute® brown rice according to package directions, substituting 2 cups of chicken broth for 2 of the required cups of water. Add 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning to the rice while cooking.
We love 100% Whole Grain Minute Brown Rice because it adds a rich, nutty flavor and is ready in 10 minutes – 1/4 the cooking time of regular brown rice!
Bake the bacon at 350 ° F for about 20 minutes. Remove from oven and let cool.
In a separate medium saucepan, combine the mushrooms, 1 cup coconut milk, and 1 cup chicken broth. Simmer for 15-20 minutes until the liquid is reduced to half its original volume.
Chop the bacon and add it to a large bowl of cooked rice, mushrooms with their cooking liquid, and cheese. Mix by hand until well combined. Refrigerate for 2 hours to cool.
Once the mixture is cold, form 1-inch balls. Prepare two small bowls for breading: one bowl with water (or coconut milk) and one bowl with dried Panko crumbs. Prepare a deep skillet with 2 cups of cooking oil over medium heat.
Dip the risotto balls into a bowl of water, then roll into a bowl of Panko crumbs to cover the surface. Fry the balls until golden brown on each side, then remove them from the oil and place them on paper towels or on a wire rack to dry.
Cooking and preparation tips:
Minute Rice Rice is gluten, MSG, preservative and GMO free – it's one of our pantry staples! It has the same nutritional value as conventionally prepared brown rice, but it saves a lot of time. Grab a couple of boxes to keep on hand during vacations or unexpected guests!
You can substitute Panko breadcrumbs and / or plain cheese if you don't need the recipe to be gluten and dairy free.
Serve with ranch dressing or your favorite dipping sauce.
I took this recipe to a game day recipe tasting party with other Houston food bloggers and there were almost no leftovers! While I was there, I picked up some fun decorating ideas like these "referee" water bottles:
Check out these other tasty tailgate recipes with Minute Rice:
Get a free printable copy of our dairy-free bacon risotto and mushroom bites:
Dairy-free and bacon-free mushroom risotto bites
With these bacon and mushroom risotto bites, you'll be the star of the game day party! A delicious snack that is actually gluten and dairy free!
Course: aperitif
American kitchen
Keyword: dairy free, gluten free, risotto
Servings: 12
Calories: 421 kcal
Author: Stacey, also known as the soccer mom
Ingredients
- 1 box of Minute® brown rice
- 10 ounces chopped mushrooms
- 1 diced onion
- 1 pound of bacon
- 3 cups chicken broth
- 2 1/2 cups of coconut milk
- 1 Cup of "vegetarian" Parmesan cheese
- 1 cup cheddar "vegetarian" cheese
- 1 teaspoonful of garlic powder
- 1 teaspoon of Italian seasoning
- 2 cups gluten-free panko crumbs
Instructions
-
Prepare Minute® brown rice according to package directions, substituting 2 cups of chicken broth for 2 of the required cups of water. Add 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning to the rice.
-
Bake the bacon at 350 ° F for about 20 minutes. Remove from oven and let cool.
-
In a separate medium saucepan, combine the mushrooms, 1 cup coconut milk, and 1 cup chicken broth. Simmer for 15-20 minutes until the liquid is reduced to half its original volume.
-
Chop the bacon and add it to a large bowl of cooked rice, mushrooms with their cooking liquid, and cheese. Mix by hand until well combined. Refrigerate for 2 hours to cool.
-
Once the mixture is cold, form 1-inch balls. Prepare two small bowls for breading: one bowl with water (or coconut milk) and one bowl with dried Panko crumbs. Prepare a deep skillet with 2 cups of cooking oil over medium heat.
-
Dip the risotto balls into a bowl of water, then roll into a bowl of Panko crumbs to cover the surface. Fry the balls until golden brown on each side, then remove them from the oil and place them on paper towels or on a wire rack to dry.
Recipe Notes
Note: Nutritional information is only a rough estimate; Actual values will vary based on the exact ingredients used and the amount of recipe prepared.
This is a sponsored post written by me on behalf of Minute® Rice.
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