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Gluten Free Snack: Pumpkin and Bacon Risotto Balls




This works with any kind of risotto you make. It is best to make it the night before then use the cold leftovers to turn into risotto balls of patties.

Take 2 tablespoons of the cool mixture and form into balls - you can either fry them off or eat them cold with a fork.

Great with a little sour cream on top.

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