Beef Meatballs and Oven-Baked Tomato Risotto
with Cheese, Spinach, Peas and Pesto
Love risottos, but wish there was no stirring involved? This Beef Meatballs and Oven-Baked Tomato Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
30 grams
Tomato Puree
175 grams
Risotto Rice
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Mustard, Soya, Celery, Cereals containing gluten, Milk)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mixed Herbs
240 grams
British Beef Mince
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil your kettle. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the tomato puree and half the garlic to the pan and stir-fry for 30 secs. Add the risotto rice, stir and cook until the edges of the rice are translucent and the rice is coated, 1-2 mins.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
Stir in the boiled water for the risotto (see pantry for amount) and white wine stock powder. 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.
Once everything's ready, spoon the risotto into your serving dishes.
Sprinkle over the remaining cheese.
Enjoy!
