Italian - Style Meatball Risotto with Basil Pesto

Italian - Style Meatball Risotto with Basil Pesto

Servings: 4 Preparation: 30 Mins


  • 1 package (12 oz.) Rosina Italian Style Meatballs
  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 6 cups chicken or vegetable stock
  • 2 teaspoons minced garlic
  • 2 ¼ cups Arborio rice (risotto rice)
  • 1 tablespoon butter
  • ¼ cup heavy cream
  • ¼ cup Parmigiano - Reggiano cheese, grated
  • ¼ cup Romano cheese, grated
  • ¼ cup Asiago cheese, grated
  • 2 tablespoons chives, thinly sliced
  • 4 tablespoons basil pesto
  • Salt and white pepper, to taste


Preheat 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. 

Short cut: 

Arrange meatballs on a microwave safe dish. Heat on high for 2-2 ½ minutes. Then slice the cooked meatballs. 

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