This warming meatball risotto is the perfect meal solution – for kids of all ages.
Ingredients
- 3 cups Massel salt reduced chicken style liquid stock
- 1 cup tomato pasta sauce
- 375g lean Italian-style sausages
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 3/4 cup finely grated parmesan
- 1/3 cup torn fresh basil leaves
Method
- Step 1Place stock, pasta sauce and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until mixture starts to simmer.
- Step 2Meanwhile, trim ends from sausages. Squeeze mince from casings. Roll 2 level teaspoons mince at a time into meatballs.
- Step 3Heat half the oil in a large saucepan over medium-high heat. Cook meatballs, stirring, for 3 to 4 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
- Step 4Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
- Step 5Add meatballs to rice. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Top with basil and remaining parmesan. Serve.
Nutrition
2541 kj
Energy
22.8g
Fat Total
7.4g
Saturated Fat
2.1g
Fibre
27.1g
Protein
60mg
Cholesterol
1487mg
Sodium
71.9g
Carbs (total)
All nutrition values are per serve
Notes
You could add 1 medium zucchini, grated, with the last 1/3 cup stock in step 3 for a vegetable boost.
Tip: Roll meatballs ahead of cooking and store on a plate in the fridge.
- Author: Michelle Lucia
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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