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🍽️ Red Risotto with Lamb Meatballs

737 kcal · 30 min · 4 servings

Ingredients

• 400 g ground lamb
• 1 egg
• 2 tbsp freshly chopped parsley
• breadcrumbs (as needed)
• salt
• pepper (from the mill)
• vegetable oil (for frying)
• 1 onion
• 1 clove of garlic
• 1 tbsp olive oil
• 3 tbsp butter
• 300 g risotto rice
• 200 ml red wine
• 800 ml meat broth
• 1 bay leaf
• 1 piece of untreated lemon peel
• 50 g grated Parmesan
• salt
• pepper (from the mill)
• 1 handful salad (e.g. arugula and lamb's lettuce)
• freshly grated Parmesan

Instructions

1. 1. Place the lamb mince, egg, parsley, and breadcrumbs in a bowl.
2. 2. Mix the ingredients until you have a moldable meat dough.
3. 3. Season the dough with salt and pepper.
4. 4. Peel the onion and garlic.
5. 5. Dice both finely.
6. 6. Heat the olive oil and one tablespoon of butter in a pot.
7. 7. Sauté the onions and garlic until translucent.
8. 8. Add the risotto rice.
9. 9. Sauté the rice while stirring until it looks glossy.
10. 10. Pour in half of the wine.
11. 11. Let the wine reduce completely.
12. 12. Pour in the remaining wine.
13. 13. Let this wine reduce completely as well.
14. 14. Pour in enough broth to just cover the rice.
15. 15. Add the bay leaf and lemon zest.
16. 16. Cook the rice gradually while stirring occasionally.
17. 17. This takes about 15 to 20 minutes.
18. 18. The rice should be cooked but still al dente.
19. 19. Shape the meat mixture into small balls.
20. 20. Fry the balls in hot oil until golden brown on all sides.
21. 21. This takes about 5 to 6 minutes.
22. 22. Remove the lemon zest and bay leaf from the risotto.
23. 23. Stir in the Parmesan and the remaining butter.
24. 24. Season the risotto with salt and pepper to taste.
25. 25. Distribute the risotto onto plates or bowls.
26. 26. Place the meatballs on top.
27. 27. Garnish with fresh salad and Parmesan.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 737
• Protein: 35 g · Fett/Fat: 33 g · Carbs: 67 g