Meatball Risotto
SERVES
4
PREP TIME
15 mins
COOK TIME
25 mins
INGREDIENTS
- 1 bag of Gourmet Beef Meatballs
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves of garlic crushed
- ½ C dry white wine (optional or add a little extra stock)
- 2 C arborio rice
- 4 C chicken stock
- 1 400g can of cherry tomatoes
- 1 tsp dried oregano
- 1 C grated Parmesan cheese
- 1 handful fresh basil
- 100g rocket
Calories
799
Carbs
52g
Sugar
8g
Protein
30g
Fat
197g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat the olive oil in a large, wide pot over medium heat. Add the onion and garlic, and cook for 5 minutes.
- Add the meatballs to the pan and cook according to the instructions on the pack.
- Add the Arborio rice to the pan and stir it well to coat the rice with the oil. Toast the rice for about a minute.
- Pour in the wine and let it bubble and reduce.
- Add the tomatoes along with the oregano and a good sprinkle of salt and pepper. Stir everything together.
- Begin adding the stock, one ladleful at a time, stirring regularly.
- Allow the rice to absorb the liquid before adding more. Keep adding stock and stirring for about 20 minutes, or until the rice becomes creamy and cooked but still with a slight bite. Liquid needed can vary so you may need a little less or a little more, if you need more you can add water.
- Remove the pan from the heat and stir in most the Parmesan cheese and most of the basil.
- Serve in individual plates or bowls. Garnish with remaining Parmesan and basil, serve with rocket alongside.
