Italian Wedding Pork Meatball Risotto

Nutrition per serve

Ingredients

• 50g parmesan
• 1bunch parsley
• 300g lean pork mince
• 20g panko breadcrumbs
• 5g Italian seasoning
• 80g leek
• 1stalk celery
• 1clove garlic
• 1pcs chicken-style stock cubes
• 150g arborio rice
• 100g baby spinach leaves
• 10ml olive oil
• 20g butter

Method

1. Step 1 — Make meatballs
   Finely grate the parmesan. Finely chop the parsley, including the stems. Put the pork mince, breadcrumbs, Italian seasoning, half the parmesan and half the parsley in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
2. Step 2 — Prep ingredients
   Halve the leek lengthwise and thinly slice the pale stem, discarding any dark green stem (prior to chopping, give the pale part of the leek a good rinse under running water to remove any hidden dirt). Coarsely grate the celery. Crush or finely chop the garlic. Crumble the stock cubes into a small saucepan, add 625ml (2½ cups) water and bring to the boil. Reduce the heat to low.
3. Step 3 — Cook meatballs
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the meatballs, turning, for 8-9 mins until browned and cooked through. Remove from the pan using tongs and reserve the oil in the pan.
4. Step 4 — Start risotto
   Reheat the oil in the pan over high heat. Cook the leek and celery, stirring regularly, for 3 mins or until starting to soften. Add the rice and cook, stirring, for 1-2 mins until the grains are well coated. Stir the hot stock into the rice. Reduce the heat to low and cook, covered, for 15 mins or until the rice is almost tender.
5. Step 5 — Finish risotto
   Uncover the risotto and cook, stirring regularly, for 5-6 mins until most of the liquid is absorbed. Remove from the heat. Add the spinach and most of the remaining parmesan and stir to combine. Taste, then season with salt and pepper. Put the meatballs on top of the risotto and stand, covered, for 5 mins.
6. Step 6 — Get ready to serve
   Meanwhile, put the garlic and 20g butter in a small frypan over medium-high heat until the butter is melted. Reduce the heat to low and cook, stirring occasionally, for 2 mins or until fragrant. Divide the risotto among bowls. Drizzle with the garlic butter and scatter with the remaining parsley and remaining parmesan to serve.

Allergens

Milk, Gluten, Wheat, Sulphites