Sicilian Risotto with Meatballs

  • Sicilian Risotto with Meatballs

Rated 4.88 out of 5 based on 4 votes


  • 200 g veal or beef mince
  • 1 x egg
  • 1/3 cup stale breadcrumbs
  • 1 1/4 cup grated parmesan
  • 1 Tbls finely chopped flat leaf parsley
  • 2 Tbls olive oil
  • 1/2 x onion (finely chopped)
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 1 cup tomato passata
  • 1 cup frozen peas
  • 80 g butter, diced


Combine mince, egg, breadcrumbs, 1/4 cup of parmesan and parsley. Season and, using wet hands, roll into 20 walnut-size balls.

Heat oil in a large saucepan on medium-high. Cook meatballs in batches for 2-3 mins, until browned all over. Remove and set aside. Add onion and cook for 4-5 mins, until golden.

Add rice and cook for 2 mins, until rice is well coated. Add wine and cook for 2 mins, until evaporated. Reduce heat to medium and add stock one ladle at a time, allowing liquid to absorb between additions, stirring, for 10 mins. Add passata and peas, bring to a simmer and cook for 6-8 mins, until rice is creamy and tender but firm to bite.

Stir in meatballs and simmer for 2-3 mins, to reheat. Add remaining parmesan and butter. Stir until melted. Stand for 3 mins, then serve.

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  • I made this for dinner tonight. Easy to make. Loved the meatballs in the risotto. Delicious


    by Carole DeMaria on 16/03/2013, 21:00
    Carole DeMaria
    • Thx Carole, i’m glad you’ve enjoyed it and appreciated his simplicity! :)


      by Luca Ciano on 18/03/2013, 12:46
      Luca Ciano
  • Yum cant wait to try this one! :)


    by Matt Cook on 29/03/2013, 09:45
    Matt Cook
    • Cheers Matt! Too easy and super tasty! Enjoy :)


      by Luca Ciano on 30/03/2013, 13:18
      Luca Ciano