Meatballs with soupy tomato and herb risotto recipe

This meatball dish really is a one pot wonder

Serves 4

Ready in 30 minutes

Quick

Ingredients

12 (about 430g) best-quality beef meatballs
1 tablespoon olive oil
200g ready-diced onion (or 1 large chopped onion)
250g risotto rice
1.2 litres chicken or vegetable stock
400g can chopped tomatoes with herbs
50g grated Grana Padano or Parmesan

METHOD

How to make meatballs with herb risotto

1. In a large frying pan, quickly brown the meatballs all over in the olive oil for about 2 minutes until browned. Remove with a slotted spoon and set aside.

2. Add the onion to the pan and cook, stirring, for 5 minutes or until softened.

3. Add the risotto rice and cook for a further 1 minute. Pour in the chicken or vegetable stock and chopped tomatoes with herbs. Bring to the boil, then cover, reduce the heat and simmer gently for 15 minutes.

4. Add the meatballs and simmer for another 5 minutes, adding a little more stock if the rice isn't soupy enough.

5. Stir in the Grana Padano or Parmesan and serve in warmed bowls, with soup spoons and some extra grated cheese to sprinkle over.