Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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