Beef Meatballs and Oven-Baked Tomato Risotto

Stir in the boiled water for the risotto (see pantry for amount) and chicken stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil). 

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Meanwhile, in a large bowl, combine the breadcrumbs, mixed herbs, salt and water for the breadcrumbs (see pantry for both amounts) and the remaining garlic. Add the beef mince. Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When the risotto is cooked, remove it from the oven and mix in the butter (see pantry for amount), pesto, peas and three quarters of the hard Italian style cheese.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

When the meatballs are ready, gently stir them through the risotto.