Pesto Meatball Risotto
Serve this flavorful recipe with some white wine, a tossed green salad or a fruit salad, and enjoy every bite.
Ingredients:
1 (16 ounce) package frozen meatballs, or precooked or homemade meatballs
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 cups Arborio rice
½ cup white wine, or chicken broth
4 to 6 cups chicken broth
7 ounces Vegetaball’s Pesto
¾ cup grated Parmesan cheese
2 tablespoons butter
Directions:
The meatballs should be hot when they are stirred into the pesto, so they don’t interfere with the cooking process. Prepare meatballs as directed on the package and set aside.
Put the chicken broth into a medium saucepan and place over low heat.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook and stir until vegetables are tender about 6 to 7 minutes.
Add the rice; cook and stir for another 2 minutes or until the rice is coated with oil.
Add the wine; cook and stir until all of the wine has evaporated.
Then start adding the chicken broth, a ladle at a time, stirring frequently, until the rice is al dente. The whole process should take about 20 minutes.
When the rice is done, stir in the pesto, cheese, meatballs, and butter.
Remove the skillet from the heat and cover. Let stand for 5 minutes, then uncover, stir gently, and serve immediately.