Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil
- Ready In:
- 1hr
- Ingredients:
- 29
- Serves:
-
4
ingredients
-
Chicken Meatballs
- 1 (12 ounce) package ground chicken
- 1 small yellow onion, diced
- 2 large garlic cloves, finely chopped
- olive oil
- 1 teaspoon kosher salt
- 1 egg
- 1⁄2 cup shredded parmesan cheese
-
Meatball spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1⁄4 teaspoon ground pepper
- 1⁄4 teaspoon red pepper flakes
- 1⁄8 cup milk
- 1 1⁄2 ounces panko breadcrumbs (japanese bredcrumbs)
-
Wild Mushroom Risotto
- olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1⁄2 lb cremini mushroom
- 1 1⁄2 cups arborio rice
- 5 cups chicken stock
- 1⁄2 cup shredded parmesan cheese
-
Basil Pesto
- 2 large garlic cloves
- 2 cups packed basil leaves
- 1⁄4 cup pine nuts, toasted
- 2⁄3 cup extra virgin olive oil
- 3⁄4 cup parmesan cheese, divided
- kosher salt
- black pepper
directions
- for meatballs:.
- preheat oven to 375.
- heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
- add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
- in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
- add breadcrumbs and mix thoroughly.
- shape into 8-10 meatballs.
- heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
- when meatballs are brown all over cover and place skillet into preheated oven.
- cook for 12 minutes and let stand for 5 minutes.
- Risotto:.
- heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
- add garlic and sute for 2-3 more minutes.
- add mushrooms and cook for 3-4 minutes more.
- add rice and cook for 2-3 minutes, do not allow rice to brown.
- add two cups of broth and stir constantly until most of liquid is gone.
- continue cooking down each cup of broth for all five cups until risotto is creamy.
- remove risotto from heat and add parmesean mix thoroughly.
- Basil Pesto:.
- place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
- add oil and continue pulsing umtil smooth.
- add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
- transfer pesto to pan and heat through.
- to serve place risotto into bowls and add meatballs to each.
- spoon pesto sauce over meatballs and risotto, top with remaining parmesean.
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RECIPE SUBMITTED BY
Just the average Bachelor trying to eat good food.