Meatball Risotto

Meatball Risotto

​Prep Time: 25 Min
Cook Time: 30 - 35 Min

Yields: 2 Main / 4 Side

What You Need

MEATBALLS

• 340g Impossible Beef
• 1/4 C Cooked & Cooled Brown Rice
• 1/4 C + 1 Tbsp. Fresh Parsley, finely chopped
• 1/4 C Grana Padano, finely shredded
• 2 cloves Garlic, crushed & minced
• 1 Shallot, finely diced
• 1/2 Tsp. Himalayan Salt
• Cracked Pepper
• 1/4 Tsp. + Red Pepper Flakes

RISOTTO

• 1 L PC Plant-Based Chik' Broth
• 1/4 C EVOO
• 2 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 2 Shallots, finely diced
• 1 C Arborio Rice
• 1 C White Wine ( I used Pinot Grigio)
• 2/3 C Grana Padano, shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Parsley, Microgreens, Grana Padano

Directions

• MEATBALLS - Mix all of the ingredients together in a mixing bowl until combined. Roll heaping 1 1/2 Tbsp. sized meatballs and transfer them to a parchment lined baking sheet coated in EVOO. Once all 8 meatballs are rolled, set the tray aside.
• Add the broth to a small covered pot and bring to a boil. Once boiled, reduce to a low boil and keep covered.​

• RISOTTO - Begin heating the EVOO, garlic, and pepper flakes in a 10" skillet set to just below medium heat. Once heated, let everything sizzle together for about 30 seconds before adding the shallots and a good pinch of salt & pep. Reduce the heat a touch and cook for about 5 minutes, stirring often. Reduce even further if you notice browning. After the 5 minutes, return the heat to just below medium and once heated, pour in the wine and a pinch of salt. Let the wine simmer away until entirely reduced. 
• At the point, set your oven to 400 F and add your meatballs to the oven. Bake 15 - 20 minutes, flipping halfway until golden and perfectly cooked. If they finish before the risotto, leave them in the hot oven as it won't be long.
• Add your first ladle of hot broth & a pinch of salt, and simmer until absorbed, stirring as needed. Add another ladle plus + pinch of salt and continue this process until the rice is almost perfectly al dente. Knowing you are going to add one more full ladle, this is where you decide if you'd like a stiffer or creamier risotto. If you want it stiff, cook until that broth is almost entirely absorbed again and remove from the heat. If you want a saucier risotto, cook until 2/3 the broth is absorbed and remove from the heat.
• Fold in the grana padano, taste, and adjust the salt to your desire. 
• For service, serve up some of the risotto, top with meatballs, and garnish with fresh parsley, grana padano, and some gorgeous microgreens. ENJOY!

HAPPY VEG