Meatball Risotto
A creamy risotto makes the perfect base for some juicy, vegetarian meatballs. Finished with grana padano, fresh parsley, and some gorgeous arugula microgreens.
PREP TIME
25 minutes
COOK TIME
30 minutes
INGREDIENTS
21
Serves: 2
Ingredients
MEATBALLS
- 340 grams340 grams340 grams Plant Based Ground Beef - Beyond Meat
- 0.25 cup0.25 cup0.25 cup Brown Rice, cooked
- 5 Tbsp5 Tbsp5 Tbsp Parsley, chopped
- 2 cloves2 cloves2 cloves Garlic, minced
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Shallot, diced
- 0.50 tsp0.50 tsp0.50 tsp Himalayan Pink Salt
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 0.15 tsp0.15 tsp0.15 tsp Ground Fresh Black Peppercorns, A few cracks on the pepper mill
Risotto
- 1000 ml1000 ml1000 ml Vegetable Broth, I used Pres Choice Plant-Based Chik'n
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, minced
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 2 whole2 whole2 whole Shallot, Finely diced
- 1 cup1 cup1 cup Arborio Rice
- 1 cup1 cup1 cup White Wine, Pinot Grigio
- 0.666 cup0.666 cup0.666 cup Grana Padano Cheese, Finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Ground Fresh Black Peppercorns, To Taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- MEATBALLS - Mix all of the ingredients together in a mixing bowl until combined. Roll heaping 1 1/2 Tbsp. sized meatballs and transfer them to a parchment lined baking sheet coated in EVOO. Once all 8 meatballs are rolled, set the tray aside.
- Add the broth to a small covered pot and bring to a boil. Once boiled, reduce to a low boil and keep covered.
- RISOTTO - Begin heating the EVOO, garlic, and pepper flakes in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the shallots and a good pinch of salt & pep. Reduce the heat a touch and cook for about 5 minutes, stirring often. Reduce even further if you notice browning. After the 5 minutes, return the heat to just below medium and once heated, pour in the wine and a pinch of salt. Let the wine simmer away until entirely reduced.
- At the point, set your oven to 400 F and add your meatballs to the oven. Bake 15 - 20 minutes, flipping halfway until golden and perfectly cooked. If they finish before the risotto, leave them in the hot oven as it won't be long.
- Add your first ladle of hot broth & a pinch of salt, and simmer until absorbed, stirring as needed. Add another ladle plus + pinch of salt and continue this process until the rice is almost perfectly al dente. Knowing you are going to add one more full ladle, this is where you decide if you'd like a stiffer or creamier risotto. If you want it stiff, cook until that broth is almost entirely absorbed again and remove from the heat. If you want a saucier risotto, cook until 2/3 the broth is absorbed and remove from the heat.
- Fold in the grana padano, taste, and adjust the salt to your desire.
- For service, serve up some of the risotto, top with meatballs, and garnish with fresh parsley, grana padano, and some gorgeous microgreens. ENJOY!
Notes
GARNISHES - Grana Padano, Fresh Parsley, Arugula Microgreens SERVINGS - 2 Main, 4 Side
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About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1476 |
| Fat: | 85 g |
| Carbohydrates: | 121 g |
| Protein: | 78 g |
| Cholesterol: | 106 g |
| Sodium: | 4211 mg |
| Fiber: | 3 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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