Thursday 25 July 2013

Tomato and Meatball Risotto

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Tomato and Meatball Risotto, and it is extremely delicious and filling. The meatballs themselves are really tasty, and if you want, you could just serve them with a tomato sauce and pasta. But I added them to this risotto. Now, the steps are quite long but a risotto does take time to make. But the taste and texture at the end is worth it!
I have posted another risotto recipe in the past - Chicken, Spinach and Pea Risotto.
Please have a read of my second blog too - British Muslim Girl - I hope it is of benefit to you, inshallah!

A Simple List of Ingredients for the Meatballs:

1. Chicken Mince
2. Milk
3. Garlic
4. Fresh Basil
5. Cheddar Cheese
6. An Egg
7. Salt and Pepper
8. Olive Oil
9. Fresh Breadcrumbs

A Simple List of Ingredients for the Risotto:

1. Arborio Risotto Rice
2. Passata
3. Onion
4. Garlic
5. Cheddar cheese
6. Fresh Basil
7. Vegetable Stock
8. Olive Oil

Bismillah, let's begin!

First, to make the meatballs, crack an egg into a mixing bowl.

Add 1 tablespoon milk.

Add 1/2 cup fresh breadcrumbs. Take a slice of bread, and blend in the blender until it becomes crumbs.

Grate in a small handful of Cheddar cheese.

Add a finely chopped garlic clove.

Add 1 tablespoon finely chopped fresh basil leaves.

Add 2 tablespoons olive oil.

Season with salt and pepper, to taste.

Stir everything well to combine.

Add 1 pound chicken mince.

Stir in the chicken until just combined.

Heat a few tablespoons olive oil in a pan, shape the chicken mixture into meatballs, and fry until ..

.. golden brown and fully cooked through. This should take about 10 minutes on a medium heat.

Place the cooked meatballs on a paper towel lined plate, and set aside whilst making the risotto.

Next, to make the Tomato Risotto, take 1 and 1/2 pints water.

Put the water into a large saucepan, and add 2 vegetable stock cubes.

Cook the stock according to the packet instructions.

Take 1 cup (250 ml) tomato passata

Add the passata to the stock in the pan.

Stir the stock and passata together.

Allow it to simmer on a medium heat for 5 minutes.

Next, slice one onion.

Peel and finely chop one garlic clove.

Cook the risotto in the same pan and oil that the meatballs were cooked in - there is a tonne of flavour in this. Heat on a medium heat.

Add the sliced onions and garlic.

Cook for a few minutes until softened.

Next, take arborio risotto rice.

You will need 12 ounces (1 and 1/2 cups) of risotto rice.

Add the rice to the pan.

Stir the rice for about 2 minutes.

Next, take the hot stock and passata mixture.

Add 1/3 cup of the stock mixture to the rice.

Cook, stirring, until the liquid has been absorbed.

Repeat with the remaining stock, 1/3 cup at a time, until all the liquid has absorbed and the rice is tender.

Place the cooked meatballs in to the risotto.

Cook on a medium heat and stir in the meatballs gently.

Cover and simmer on low for 5 minutes.

After 5 minutes, uncover ..

.. season with salt and pepper.

Grate about 3/4 cup Cheddar cheese.

Add the cheese to the pan.

Take a handful of fresh basil leaves.

Tear the fresh basil and add to the pan.

Stir to combine until the cheese has melted.

Serve immediately topped with more fresh basil leaves.


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