Pesto Meatballs:
1 lb ground beef
1 egg
1/2 cup panko breadcrumbs
3 tablespoons pesto
S&P to taste
Preheat oven to 400. Add all ingredients to a large bowl and use your hands to gently combine. Roll into balls and place on a parchment lined baking sheet. Bake for 15-18 minutes or until cooked through.
Tomato Soup Risotta (from Super Italian cookbook)
2 tbsp olive oil
3 tbsp butter
1 shallot, chopped
2 garlic cloves, minced
1/2 tsp salt
1 15 oz can cherry tomatoes, drained
1 cup Arobio rice
1/2 cup dry white wine
1 cup vegetable broth, low sodium
1/4 cup mascarpone cheese
1 cup freshly grated Parmesan cheese, plus more for serving
Pesto, for garnish
Heat oil and 1 tbsp of butter over medium high heat in a Dutch oven. Add th shallot, garlic and salt. Cook for 1 minute and reduce the heat to medium. Add the tomatoes and crush them with the back of a spoon. Cook for about 3 minutes until the tomatoes are smashed and coated in the oil. Add the rice and stir until the tomato liquid is absorbed, about 3 minutes. Stir in the wine and stir in simmer for 2 more minutes. Add the broth and cook and stir until it is almost fully absorbed, about 5 minutes.
Add 1 1/4 cups water and continue to cook and stir often until the rice is creamy, about 10 minutes. Add more water if it is too thick. Remove from heat and stir in 2 more tablespoons butter, Parmesan and mascarpone. Serve topped with meatballs, Parmesan and pesto. Enjoy!! #weeknightdinner #cozymeal #meatball #risotto #pesto
Dining and Cooking