This dish, which combines meatballs with a light tomato and herb risotto, really is a one pot wonder.
Ingredients
- 12 (about 430g) best-quality beef meatballs
- 1 tablespoon olive oil
- 200g ready-diced onion (or 1 large chopped onion) 250g risotto rice
- 1.2 litres chicken or vegetable stock
- 400g can chopped tomatoes with herbs
- 50g grated Grana Padano or Parmesan
Method
- 1. In a large frying pan, quickly brown 12 (about 430g) best-quality beef meatballs all over in 1 tablespoon olive oil for about 2 minutes until browned. Remove with a slotted spoon and set aside.
- 2. Add 200g ready-diced onion (or 1 large chopped onion) to the pan and cook, stirring, for 5 minutes or until softened.
- 3. Add 250g risotto rice and cook for a further 1 minute. Pour in 1.2 litres chicken or vegetable stock and a 400g can chopped tomatoes with herbs. Bring to the boil, then cover, reduce the heat and simmer gently for 15 minutes.
- 4. Add the meatballs and simmer for another 5 minutes, adding a little more stock if the rice isn’t soupy enough.
- 5. Stir in 50g grated Grana Padano or Parmesan and serve in warmed bowls, with soup spoons and some extra grated cheese, to sprinkle over.