Meatballs with tomato risotto

Method

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.