Ingredients
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1.5 litres Massel salt reduced chicken style liquid stock
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2/3 cup arborio rice
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250g beef mince
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1 garlic clove, crushed
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3/4 cup finely grated parmesan
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1/2 cup fresh breadcrumbs
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1 egg, lightly beaten
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1/3 cup finely chopped fresh flat-leaf parsley leaves
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1 tablespoon lemon juice
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4 stalks silverbeet, stalks and leaves thinly sliced
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1/2 cup frozen peas
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1 lemon, cut into wedges, to serve
Method
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1Place stock and 1 cup water in a large saucepan over high heat. Bring to the boil. Add rice. Reduce heat to medium-high. Cook for 10 minutes.
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2Meanwhile, combine mince, garlic, 1/2 cup parmesan, breadcrumbs, egg and parsley in a bowl. Season with salt and pepper. Using 2 level teaspoons at a time, roll beef mixture into balls.
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3Add meatballs to stock mixture. Cook for 10 minutes or until rice is tender and meatballs are cooked through. Stir in lemon juice, silverbeet and peas. Cook for 1 to 2 minutes or until just tender. Ladle among serving bowls. Top with remaining parmesan. Serve with lemon wedges.
Source: taste.com.au
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