how to make award winning Tomato and meatball risotto

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato and meatball risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato and meatball risotto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato and meatball risotto is something that I’ve loved my entire life.

Table of Contents


  • 3 cups Massel salt reduced chicken style liquid stock
  • 1 cup tomato pasta sauce
  • 375g lean Italian-style sausages
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups arborio rice
  • 3/4 cup finely grated parmesan
  • 1/3 cup torn fresh basil leaves


  • Step 1
    Place stock, pasta sauce and 2 cups cold water in a saucepan over medium heat. Cook for 6 to 7 minutes or until mixture starts to simmer.
  • Step 2
    Meanwhile, trim ends from sausages. Squeeze mince from casings. Roll 2 level teaspoons mince at a time into meatballs.
  • Step 3
    Heat half the oil in a large saucepan over medium-high heat. Cook meatballs, stirring, for 3 to 4 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
  • Step 4
    Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 2 minutes or until softened. Add rice. Cook, stirring, for 1 to 2 minutes or until rice is coated. Add 1/3 cup stock mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender.
  • Step 5
    Add meatballs to rice. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper. Stir in half the parmesan. Top with basil and remaining parmesan. Serve.

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