Roma Gourmet Beef & Pork Meatballs with Risotto
Roma Gourmet Beef & Pork Meatballs with Risotto
Directions
- Pre-heat oven to 350°F. Cook meatballs according to the package instructions. When finished set aside for later use.
- In a large sauté pan, over medium heat, add the olive oil, add the onion and season with salt and pepper. Sauté for 3 minutes or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes.
- Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly.
- Add the butter, cream, cheese, and chives. Re-season with salt and pepper. Simmer for 2 minutes.
- Serve topped with meatballs, spoon 4 teaspoons of basil pesto over the risotto and garnish with chopped chives and extra Parmigiano-Reggiano cheese.
Ingredients
- 2 oz Roma® Gourmet Beef & Pork Meatballs
- 1 lb rice, arborio
- 1 tbsp Roma® Oil, Olive
- 1 cup onion(s), white, chopped
- 6 cups chicken stock
- 2 tsp minced garlic
- 1/4 cup cream, heavy
- 1/4 cup Roma® Cheese, Parmigiano Reggiano, grated
- 1/4 cup Roma® Cheese, Romano, grated
- 1/4 cup Roma® Cheese Grated, Asiago
- 4 tbsp Roma® Basil Pesto
- 2 tbsp chives, fresh, thinly sliced
- salt and white pepper, to taste