Tomato Risotto with Filled Meatballs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the risotto:
- 250 g rice (risotto rice) or rice puddin
- 1 large onion (s)
- 1 clove garlic
- 1 can tomato (s), chunky
- 1 liter broth
- 0.67 package feta cheese
- salt and pepper
- oregano
For the meat: (meatballs)
- 300 g minced beef
- 1 tablespoon mustard
- 1 small onion (s)
- 1 clove garlic
- 1 egg (s)
- 3 tablespoon breadcrumbs
- some parsley, fresh
- salt and pepper
- Paprika powder
- Cayenne pepper, possibly
- 0.33 pack feta cheese
Print Recipe
Pin Recipe Instructions
- For the risotto, first sweat the onion and garlic in a little butter or oil, add the rice and roast a little until it becomes translucent. Then transfer the canned tomatoes over it, stir well until the tomato juice has boiled off.
- Then repeat the procedure with the broth (it should be hot). Keep adding a ladle of broth and stirring until it has boiled away. When the last broth has boiled away, the rice should be done. If not, just add a little more hot water. Season with salt, pepper and oregano and stir in 2/3 of the feta cheese in pieces (since the feta cheese is quite salty, be careful with the salt).
- For the meatballs, knead all the ingredients (except for the remaining third of the feta cheese) together, first cut the onion and garlic very finely, as well as the parsley. Form small balls and put a cube of feta cheese in the middle. Bake in the pan. If there is still feta cheese left over, simply add it to the risotto.
- Tip: If you like it a little more varied, you can also add other vegetables to the risotto, zucchini is particularly tasty. Then simply roast after the onions and before the rice.
- If you don`t want to do without the wine, use red wine instead, then replace 1/4 liter of the broth with wine and let it boil off first.
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