Baked tomato and mini meatball risotto, a kid friendly mid week meal! Risotto with no stirring! Yummy and filled with veggies #kidsfood #familyfood #risotto #baked #meatballs
In a large ovenproof casserole dish with a lid, place the diced onion, chicken stock, passata and olive oil and rice.
Bake at 180 degrees with the lid on for 20 minutes.
Meanwhile, in a bowl combine the mince, parmesan cheese, olive oil and oregano.
Roll into teaspoon sized meatballs and place on an oven tray. Bake for 20 minutes at 180 degrees.
Halve the cherry tomatoes. When the meatballs have cooked for 10 minutes, add the cherry tomatoes to the tray and bake 10 minutes more. Remove both from the oven.
Take the rice mix from the oven, add the broccolini stems and zucchini. Stir through.
Return to the oven and bake 20 minutes more.
Uncover and add ½ cup parmesan, butter and the tops of the broccolini stir through then bake uncovered 5 minutes more.
Add the tomatoes and meatballs to the cooked rice dish and stir through. Serve hot with extra parmesan cheese.