Italian – Style Meatball Risotto with Basil Pesto

Use up the food you already have on hand in this creamy, flavorful Italian – Style Meatball Risotto with Basil Pesto. You can have dinner on the table in 30 minutes for Valentine’s Day, a special occasion, or just a busy weeknight. This recipe features our Rosina Italian Style Meatballs (#9142). They are savory ½ oz. beef blend meatballs, perfectly seasoned and fully-cooked, oven-baked, not fried, with no MSG added. An AP customer favorite for a reason!

Easy sides:

This dish will be filling on its own, but add a side of bread, veggies, or fruit to complete your meal.

1. NEW New York Bakery Garlic Toast (#2049)
2. Flav-R-Pac Asparagus Spears (#3127)
3. Janey Lou’s Beehive Roll Dough (#8925)
4. Flav-R-Pac Connoisseur Collection Chalet Garlic Butter Vegetables (#7791)

If you like this recipe, try these:

• Instant Pot Creamy Chicken and Wild Rice Soup
• Cauliflower Mash with Meatballs and Gravy
• Steak & Potato Skewers with Chimichurri

Use up the food you already have on hand in this creamy, flavorful Italian – Style Meatball Risotto with Basil Pesto.

Italian – Style Meatball Risotto with Basil Pesto

Ingredients:

• 12 oz. Rosina Italian Style Meatballs (#9142)
• 1 Tbsp BBF Naturally Refined Avocado Oil (#3516)
• 1 cup Flav-R-Pac Chopped Onion (#5772)
• 6 cups chicken stock (#1040 base)
• 2 tsp Kirkland Minced Garlic (#1289)
• 2 ¼ cups Arborio rice (risotto rice)
• 1 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
• ¼ cup heavy cream
• ¼ cup each grated Parmigiano – Reggiano cheese, Romano cheese, and Asiago cheese
• 2 Tbsp chives, thinly sliced
• 4 Tbsp basil pesto
• Regal Fine Sea Salt (#1146) and white pepper, to taste

Instructions:

1. First, preheat oven to 350F.
2. Then, place frozen meatballs in a single layer on a shallow baking pan. Bake for 20-25 minutes or until hot.
3. Meanwhile, heat the avocado oil in a large pan, then add the onion along with the salt and pepper. Sautee until the onion is soft, then add the broth and garlic. Bring to a boil, then reduce to a simmer and cook for 6 minutes. Now, add the rice and simmer for 18 minutes, stirring constantly, or until the mixture becomes creamy and bubbly. Now, add the ubtter, cream, cheese and chives. Add more salt and pepper, and simmer for 2 minutes.
4. Scoop the rice mixture into a bowl and top with meatballs, pesto, chives, and extra parmesan cheese if desired.

from: https://www.rosinarecipes.com/recipes/meatball/meatball-risotto-pesto

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