Meatballs with tomato and herb risotto

  • Serves 4
  • Ready in 30 minutes
  • Easy
A one pot recipe which combines meatballs with a light tomato and herb risotto.

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  • 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


  1. In a large frying pan, quickly brown the meatballs all over in the olive oil for about 2 minutes until browned. Remove with a slotted spoon and set aside.
  2. Add the onion to the pan and cook, stirring, for 5 minutes or until softened.
  3. Add the rice and cook for a further 1 minute. Pour in the stock and tomatoes. 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 the cheese and serve in warmed bowls, with soup spoons and some extra grated cheese, to sprinkle over. 

From March 2008

Main Ingredients:

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