Pesto Meatball Risotto

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 06/12/21
Pesto Risotto

-lvinst-/Getty Images

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
672 Calories
50g Fat
32g Carbs
22g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 672
% Daily Value*
Total Fat 50g 64%
Saturated Fat 15g 73%
Cholesterol 85mg 28%
Sodium 1869mg 81%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 22g
Vitamin C 3mg 13%
Calcium 285mg 22%
Iron 3mg 18%
Potassium 432mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Risotto is made by slowly cooking rice in chicken broth or stock, adding the liquid slowly while stirring. This forces the rice to release starch, which makes the finished dish creamy. This recipe is not difficult; it just takes a bit of time to make and some patience. As the end of the cooking time nears, start tasting the rice so you'll know when it's perfectly cooked.

Frozen precooked meatballs are the best choice for this recipe, but you can certainly make your own if you'd prefer. The meatballs should be hot when they are stirred into the pesto, so they don't interfere with the cooking process.

Serve this flavorful recipe with some white wine, a tossed green salad or a fruit salad, and enjoy every bite.

Ingredients

  • 1 (16-ounce) package frozen meatballs, or precooked or homemade meatballs

  • 3 tablespoons olive oil

  • 1 medium onion, chopped

  • 3 garlic cloves, minced

  • 2 cups Arborio rice

  • 1/2 cup white wine, or chicken broth

  • 4 to 6 cups chicken broth

  • 7 ounces (about 1 cup) pesto

  • 3/4 cup grated Parmesan cheese

  • 2 tablespoons butter

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the meatballs as directed on package. Set aside.

  3. Put the chicken broth into a medium saucepan and place over low heat.

  4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook and stir until vegetables are tender about 6 to 7 minutes.

  5. Add the rice; cook and stir for another 2 minutes or until the rice is coated with the oil.

  6. Add the white wine; cook and stir until all of the wine is evaporated.

  7. Then start adding the chicken broth, a ladle at a time, stirring frequently, until the rice is al dente. The whole process should take about 20 minutes.

  8. When the rice is done, stir in the pesto, cheese, meatballs, and butter.

  9. Remove the skillet from the heat and cover. Let stand for 5 minutes. Then uncover, stir gently, and serve immediately.

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