Mushroom risotto is amazing, but topping it with meatballs is even better! I made 24 meatballs with the Oven Baked Meatballs recipe, of which I used 8 for this dish. You can keep the meatballs in the fridge for several days, or freeze them.
- 1 onion
- 1 tbs sunflower oil
- 1 clove of garlic
- 75gr risotto rice
- 1 sprig fresh rosemary
- 1/2 stock cube
- 120ml water
- 110gr oyster mushrooms
- 75gr Swiss brown mushrooms
- 8 meatballs (Oven Baked Meatballs recipe)
Serves 1 as part of the Budget Challenge
Chop the onion and garlic finely.
Heat the sunflower oil. Sweat the onions and garlic until soft.
Add the rice. Toss well to coat all the rice kernels.
Chop the rosemary leaves finely. Add the rosemary, stock cube and half of the water to the risotto rice. Shake the pan well.
Leave the rice to simmer gently, while tossing occasionally. Do not go and stir the risotto, just leave it be.
When the rice has absorbed almost all the moisture, add a bit more water and the mushrooms. Toss occasionally.
Add water in small quantities until the rice is cooked. You may need a bit more water, or less, depending on how high your flame is and the surface area of your pan.
When almost cooked, but the center is still gritty, be very careful with adding water, you might overdo it and end up with soup (or overcooked rice if you try to cook out the water).
The rice is cooked when the center is no longer gritty/grainy, but does have some bite left to it.
Top with the warm meatballs.