Meatball and Spinach Risotto
Meatball and Spinach Risotto
Ingredients
For the Meatballs
- 1 pound ground beef, lean
- 1/2 cup plain breadcrumbs
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
For the Risotto
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken broth, warm
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form the mixture into approximately 1-inch meatballs.
⏱️ 10 min
- 2
Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through. Remove the meatballs from the skillet and set aside on a plate.
⏱️ 7 min
- 3
Sauté Aromatics: Reduce the heat to medium. If needed, add 1 tablespoon of olive oil to the same skillet. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the remaining 2 minced garlic cloves and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir continuously for 1-2 minutes until the edges of the rice grains become translucent.
⏱️ 2 min
- 5
Deglaze with Wine: Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 6
Cook the Risotto: Begin adding the warm chicken broth, 1/2 cup at a time, stirring constantly. Wait for each addition of broth to be almost fully absorbed by the rice before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min
- 7
Add Spinach and Meatballs: Once the risotto reaches the desired consistency, stir in the roughly chopped fresh spinach until it wilts, about 1-2 minutes. Gently fold in the cooked meatballs.
⏱️ 2 min
- 8
Finish the Risotto: Remove the skillet from the heat. Stir in the heavy cream, 1/2 cup grated Parmesan cheese, and unsalted butter until they are melted and fully combined. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 3 min
- 9
Serve: Ladle the Meatball and Spinach Risotto into warm bowls. Garnish with additional grated Parmesan cheese, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Meatball and Spinach Risotto
Ingredients
For the Meatballs
- 1 pound ground beef, lean
- 1/2 cup plain breadcrumbs
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
For the Risotto
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups chicken broth, warm
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form the mixture into approximately 1-inch meatballs.
⏱️ 10 min - 2
Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through. Remove the meatballs from the skillet and set aside on a plate.
⏱️ 7 min - 3
Sauté Aromatics: Reduce the heat to medium. If needed, add 1 tablespoon of olive oil to the same skillet. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the remaining 2 minced garlic cloves and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir continuously for 1-2 minutes until the edges of the rice grains become translucent.
⏱️ 2 min - 5
Deglaze with Wine: Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 6
Cook the Risotto: Begin adding the warm chicken broth, 1/2 cup at a time, stirring constantly. Wait for each addition of broth to be almost fully absorbed by the rice before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center).
⏱️ 25 min - 7
Add Spinach and Meatballs: Once the risotto reaches the desired consistency, stir in the roughly chopped fresh spinach until it wilts, about 1-2 minutes. Gently fold in the cooked meatballs.
⏱️ 2 min - 8
Finish the Risotto: Remove the skillet from the heat. Stir in the heavy cream, 1/2 cup grated Parmesan cheese, and unsalted butter until they are melted and fully combined. Taste and adjust seasoning with salt and black pepper as needed.
⏱️ 3 min - 9
Serve: Ladle the Meatball and Spinach Risotto into warm bowls. Garnish with additional grated Parmesan cheese, if desired, and serve immediately.
⏱️ 2 min