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🍽️ Creamy Risotto with Crispy Meatballs

1156 kcal · 30 min · 4 servings

Ingredients

• 350 g risotto rice
• 1 l vegetable broth (jar/instant)
• 1 onion
• 100 g butter
• 125 ml white wine
• 80 g grated parmesan
• 2 small zucchini
• 0.5 bulb fennel
• 4 tbsp olive oil
• 2 large tomatoes
• salt
• pepper
• 30 g parmesan (block)
• 30 g pine nuts
• 500 g lamb mince
• 1 shallot
• 1 garlic clove
• 1 tsp butter
• salt
• pepper (from the mill)
• 1 stale roll
• rosemary (1/2 tsp each, finely chopped)
• thyme (1/2 tsp each, finely chopped)
• 1 egg
• 1 tsp mustard
• butter (1 tbsp each, for frying)
• olive oil (1 tbsp each, for frying)
• 30 g pine nuts
• rosemary (tips)

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Melt half of the butter in a pot.
3. 3. Sauté the onions in the butter until translucent.
4. 4. Add the rice and stir until the grains look glassy.
5. 5. Deglaze with wine and let the liquid evaporate.
6. 6. Gradually pour hot broth over the rice.
7. 7. Cook for 10 minutes without a lid, stirring constantly.
8. 8. Wash the zucchini, trim the ends, and pat dry.
9. 9. Slice the zucchini into thin rounds.
10. 10. Blanch the tomatoes with boiling water.
11. 11. Remove the tomato skins and cut them into quarters.
12. 12. Remove the seeds and dice the flesh.
13. 13. Wash and clean the fennel.
14. 14. Cut the fennel crosswise into thin strips.
15. 15. Heat olive oil in a frying pan.
16. 16. Fry the zucchini and fennel for 5 minutes.
17. 17. Stir the grated Parmesan into the rice.
18. 18. Let the risotto cook for another 5 minutes.
19. 19. Add a little more broth if necessary.
20. 20. Stir in the remaining butter, tomatoes, and fried vegetables.
21. 21. Season the risotto with salt and pepper.
22. 22. Keep the risotto warm.
23. 23. Soak the bread roll in warm water.
24. 24. Peel the shallot and chop it finely.
25. 25. Sweat the shallot in one teaspoon of hot butter until translucent.
26. 26. Press in the garlic and sweat it briefly.
27. 27. Remove the pan from the heat and let the mixture cool slightly.
28. 28. Squeeze the bread roll well to remove excess water.
29. 29. Mix the bread with the shallots, minced meat, egg, mustard, salt, pepper, herbs, and pine nuts.
30. 30. Form the mixture into small meatballs using wet hands.
31. 31. Fry the meatballs in a large pan in hot butter-oil mixture until browned all over.
32. 32. Toast the pine nuts in a pan without fat.
33. 33. Divide the risotto among plates.
34. 34. Grate the remaining Parmesan over the top.
35. 35. Sprinkle the dish with the toasted pine nuts.
36. 36. Place the meatballs on top.
37. 37. Garnish the dish with rosemary.

Nutrition per serving

• kcal: 1156
• Protein: 52 g · Fett/Fat: 66 g · Carbs: 83 g