Italian Meatball and Herb Risotto

Last Christmas, we gave my parents a couple of “coupons” to redeem for experiences with us as their presents. We all decided we do not really need more “stuff”, and we prefer spending time together than giving physical things. One of these Christmas coupons was a delicious home-cooked meal at our house. We served this recipe, and it was a massive hit! 

This is a fun spin on a traditional risotto and it incorporates even more of the delicious Italian flavors. Plus the added bonus of chunks of tasty meatballs! If only there was a meatball recipe nearby… oh wait, we happen to have one on our site right here.

My pro tip: Do not get discouraged if you do not nail this recipe the first time! It took me a few times making risotto to really get the hang of it. Lots of stirring! One thing that helped me improve at making this recipe is by setting myself up for success and prepping/measuring all ingredients before starting. Then, because this is a slightly labor intensive dish, it is easy to add ingredients as you go. Don’t be scared of this – it is delicious, and also makes for some tasty leftovers! You can do it. 🙂 

Italian Meatball & Herb Risotto

Enjoy this savory and luxurious risotto with an Italian Herb flare!

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Prep Time 20 mins

Cook Time 40 mins

Course Main Course

Cuisine Italian

Servings 6

Equipment

• Large stockpot
• Medium stockpot or Wok
• Ladle
• Spatula

Ingredients

  

• 1 tbsp Avocado or Olive Oil
• ½ Shallot, diced
• ½ tbsp Minced Garlic
• 2 tbsp Kerrygold butter
• 2 cups Arborio Rice
• 1 cup Dry White Wine Sauvignon Blanc works well
• 8 cups Beef Broth
• 3 tbsp Tomato Paste
• 1 tbsp Herbs de Provence
• 1 cup Freshly Grated Parmesan
• 2 tbsp Kerrygold butter
• 1 serving Homemade Beef Meatballs, diced https://thesaucedspoon.com/homemade-beef-meatballs/

Instructions

 

Preparing Ingredients

• Dice shallot and set aside.
  ½ Shallot, diced
• Grate parmesan and set aside.
  1 cup Freshly Grated Parmesan
• Cook meatballs, dice, and set aside.
  1 serving Homemade Beef Meatballs, diced
• Measure out the rest of the ingredients and set aside.

Cooking Risotto

• Add beef broth to a large stockpot and heat on medium-high heat.
  8 cups Beef Broth
• Add cooking oil, shallot, garlic, and butter to a medium stockpot or wok on medium heat. Cook these four ingredients until the shallots are translucent and the butter has just melted.
  1 tbsp Avocado or Olive Oil, ½ Shallot, diced, ½ tbsp Minced Garlic, 2 tbsp Kerrygold butter
• As soon as the shallots are transluscent and the butter has melted, add the arborio rice and stir to coat the rice evenly.
  2 cups Arborio Rice
• Add dry white wine to the rice and stir to combine. Allow white wine to absorb into rice.
  1 cup Dry White Wine
• Once wine is mostly absorbed, begin adding beef broth one ladle at a time. Stir frequently to ensure that rice does not stick to the bottom of the pot. Continue adding broth until there is none left.
  8 cups Beef Broth
• After all broth has been absorbed, add the remaining ingredients and stir to combine. Risotto is done when rice is tender and parmesan, butter, and tomato paste are combined.
  3 tbsp Tomato Paste, 1 tbsp Herbs de Provence, 1 cup Freshly Grated Parmesan, 1 serving Homemade Beef Meatballs, diced, 2 tbsp Kerrygold butter
• Serve hot and enjoy!

Notes

Please, please do not skip preparing your ingredients before starting to cook this recipe! I have found that it makes life much easier and cooking this risotto much more enjoyable when you are organized. 🙂

I also love to add a drizzle of Balsamic glaze to the top of this, and serve with a nice garlic bread.

Keyword baked meatballs, fresh parmesan, herb risotto, italian dinner, meatball and herb risotto, meatball risotto, risotto