Spiced Chicken Meatballs & Pumpkin Risotto
Ingredients
to make the meatballs
- 200g minced chicken
- 3 Tbsp onions, chopped
- 1 tsp garlic, chopped
- freshly ground salt & pepper
- 1 Tbsp cooking oil
to make the risotto
- 1 Tbsp olive oil
- 3 Tbsp onions, sliced
- 200g arborio rice
- 600mL chicken stock or as needed
- 100g ready made pumpkin puree
- freshly ground salt & pepper
- 300mL Bulla Cooking Cream
to serve
- grated parmesan cheese
- chopped parsley
Cooking Directions
- Preheat oven to 210°C (190°C fan-forced).
- For the meatballs, mix all the ingredients in a bowl. Roll and form into approx. 3cm balls.
- Place the meatballs in a shallow roasting pan, sprinkle with cooking oil and roast in oven for about 10 minutes or until cooked through.
- Meanwhile for the risotto, in a heavy-based pan, add olive oil and sauté the onions for 5 minutes until soft and translucent but not brown. Add the rice and stir through for 1 minute. Add the chicken stock and leave to simmer until almost thickened.
- Add the meatballs, pumpkin puree and Bulla Cooking Cream to finish cooking. Season to taste and garnish with parmesan cheese and chopped parsley.
Ingredients
to make the meatballs
- 200g minced chicken
- 3 Tbsp onions, chopped
- 1 tsp garlic, chopped
- freshly ground salt & pepper
- 1 Tbsp cooking oil
to make the risotto
- 1 Tbsp olive oil
- 3 Tbsp onions, sliced
- 200g arborio rice
- 600mL chicken stock or as needed
- 100g ready made pumpkin puree
- freshly ground salt & pepper
- 300mL Bulla Cooking Cream
to serve
- grated parmesan cheese
- chopped parsley