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
Thx Carole, i’m glad you’ve enjoyed it and appreciated his simplicity!
Yum cant wait to try this one!
Cheers Matt! Too easy and super tasty! Enjoy