Meatball Risotto

Ingredients

• 1 x pack Angel Bay Gourmet Beef Meatballs
• 2 tbsp olive oil
• 1 onion finely chopped
• 2 cloves of garlic crushed
• ½ C dry white wine (optional or add a little extra stock)
• 2 C arborio rice
• 4 C chicken stock
• 1 × 400g can of cherry tomatoes
• 1 tsp dried oregano
• 1 C grated Parmesan cheese
• 1 handful fresh basil
• 100 g rocket

Method

1. Heat the olive oil in a large, wide pot over medium heat. Add the onion and garlic, and cook for 5 minutes.

2. Add the meatballs to the pan and cook for a few minutes until they start to brown on all sides.

3. Add the Arborio rice to the pan and stir it well to coat the rice with the oil. Toast the rice for about a minute.

4. Pour in the wine and let it bubble and reduce.

5. Add the tomatoes along with the oregano and a good sprinkle of salt and pepper. Stir everything together.

6. Begin adding the stock, one ladleful at a time, stirring regularly.

7. Allow the rice to absorb the liquid before adding more. Keep adding stock and stirring for about 20 minutes, or until the rice becomes creamy and cooked but still with a slight bite. Liquid neeeded can vary so you may need a little less or a little more, if you need more you can add water.

8. Remove the pan from the heat and stir in most the Parmesan cheese and most of the basil. Serve in individual plates or bowls. Garnish with remaining Parmesan and basil, serve with rocket alongside.