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Tomato and meatball risotto

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 3 cups Massel salt reduced chicken style liquid stock
  • 1 cup tomato pasta sauce
  • 375g lean Italian-style sausages
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups arborio rice
  • 3/4 cup finely grated parmesan
  • 1/3 cup torn fresh basil leaves


  • 1
    Place stock, pasta sauce and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until mixture starts to simmer.
  • 2
    Meanwhile, trim ends from sausages. Squeeze mince from casings. Roll 2 level teaspoons mince at a time into meatballs.
  • 3
    Heat half the oil in a large saucepan over medium-high heat. Cook meatballs, stirring, for 3 to 4 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  • 4
    Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
  • 5
    Add meatballs to rice. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Top with basil and remaining parmesan. Serve.

Source: taste.com.au


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