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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.

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.

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.

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.

Deglaze with Wine: Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.

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).

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.

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.

Serve: Ladle the Meatball and Spinach Risotto into warm bowls. Garnish with additional grated Parmesan cheese, if desired, and serve immediately.


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.

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.

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.

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.

Deglaze with Wine: Pour in the dry white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.

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).

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.

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.

Serve: Ladle the Meatball and Spinach Risotto into warm bowls. Garnish with additional grated Parmesan cheese, if desired, and serve immediately.
