Italian - Style Meatball Risotto with Basil Pesto
Ingredients
- 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
Directions
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 and onion, then season with salt and pepper. Sauté for 3 minutes or until the onions are softened. Add the stock and garlic and then bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Stir in the rice and simmer for 18 minutes, stirring constantly until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives then taste and season with salt and pepper. Simmer for 2 more minutes and then serve. Serve Risotto topped with meatballs, 4 teaspoons of basil pesto 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.