Tomato And Mini Meatball Risotto
Ingredients
- 12 oz ground lamb ⓘ
- 3/4 cup freshly grated Parmesan cheese ⓘ
- 3 cloves garlic, crushed ⓘ
- 2 None chicken bouillon cubes ⓘ
- 1 1/2 cups tomato pasta sauce ⓘ
- 1 tbsp vegetable or olive oil
- 14 oz assorted cherry tomatoes, larger ones halved
- 1 medium onion, finely chopped ⓘ
- 1/4 cup Arborio rice
- 1/2 cup dry white wine
- 2 tbsp butter, chopped ⓘ
- 1/4 cup small basil leaves ⓘ
Instructions
- Preheat the oven to 400°F. Mix ground lamb, 1/2 of the Parmesan cheese and 1/3 of the garlic in a medium bowl. Shape heaped teaspoons of mixture into balls.
- Meanwhile, place 3 cups water, crumbled bouillon cubes and pasta sauce in medium saucepan on high heat. Bring to a boil. Reduce heat to low.
- Heat oil in a large heavy-bottomed saucepan on medium-high heat. Add meatballs; cook, turning, for 5 mins or until browned. Transfer to a baking pan. Add tomatoes to pan. Bake for 8-10 mins or until meatballs are cooked and tomatoes soften.
- Meanwhile, stir onion and remaining garlic into same saucepan. Cook and stir for 4-5 mins or until onion softens. Add rice; cook and stir for 1 min or until coated in onion mixture. Add wine; bring to a boil. Reduce heat to medium-low. Add a ladle of hot stock mixture. Cook and stir until stock mixture is absorbed. Repeat with remaining stock mixture, adding a ladle at a time, until all liquid is absorbed and rice is tender (this should take 15-20 mins). Remove from heat. Season.
- Stir in meatballs, tomatoes, butter, remaining Parmesan cheese and 1/2 the basil. Serve topped with remaining basil.
Nutrition & Diet Analysis (per serving)
495
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).