Mini Meatball Risotto



Who doesn't love a good risotto and with the addition of tomatoes and meatballs this risotto is unlike one you have ever had before. Rich, hearty and delicious! It's like Spaghettio's for grown ups!


Ingredients

1 10oz package of Beyond Meat meatballs, thawed

2 cups of Arborio rice

1 tbsp crushed garlic

Roughly 6-8 cups of Vegan Broth, warm

2 tbsp of Tomato Paste

14.5 oz can of diced tomatoes, drained

2 tbsp vegan butter

1/3 cup of freshly chopped basil

1/3 cup nutritional yeast

1/4 cup of vegan parmesan

Olive Oil

Salt and pepper

Directions

Heat your Stock and keep warm in a pan on stove

Cut your thawed meatballs in half

Form into smaller meatballs, so now you have 24 meatballs

Pan fry in a little oil over medium heat in a large non stick frying pan

Once browned remove from pan and return same pan to stove

Add a little more olive oil

Add your Arborio rice and garlic

Sauté for 2-3 minutes

Add in 1/2 cup of warm broth

Cook stirring often until broth is absorbed

Repeat process

After roughly 10-15 minutes add in your canned tomatoes and 1/2 cup broth

Mix well

Stir in your tomato paste

Continue adding broth and turning until rice is done, roughly another 20-25 minutes

Once rice is tender and liquid is absorbed add in your butter and basil

Mix well

Stir in your nutritional yeast and parmesan

Season with salt and pepper

Add mini meatballs to rice

Drizzle with olive oil

Serve and enjoy!



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