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Baked sage and veggie risotto with cheats pork meatballs
Risotto that's easy to make on a WEEKDAY? This baked sage and veggie risotto with cheats pork meatballs is a one pot, hands off dinner!
4.67
from
3
votes
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
55
minutes
minutes
Rest time:
10
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
2
adults and 2 kids plus lunch the next day
Calories:
393
kcal
Author:
Kylie
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Ingredients
▢
• 2 tbsps butter
▢
• 2 tbsps olive oil
▢
• 1 red onion
finely diced
▢
• 1 packet of The British Sausage Co. Irish Pork Sausages
▢
• 2 cups risotto rice
carnaroli or arborio short grain rice
▢
• 5 cups chicken stock
warmed
▢
• 150 grams baby spinach
▢
• 2 carrots
grated
▢
• 1 head of broccoli
chopped into florets
▢
• ¾ cup finely grated parmesan cheese
▢
• 4 tablespoons finely chopped fresh sage
Instructions
Preheat your oven to 200 degrees.
To make the meatballs, peel the skin off each sausage and then cut into little logs. Roll into balls. They are now meatballs!
Place the meatballs in the pan with 2 tbsps olive oil and bake for 10 minutes or until golden. Remove and set aside.
Place the butter, 2 tbsps of the sage and the onion in the dish- bake 5 minutes.
Add the rice and stock. Stir through.
Cover with a tight fitting lid or foil and bake for 20 minutes.
Remove from the oven, add the meatballs.
Bake a further 15 minutes.
Remove from the oven and add the baby spinach, grated carrot and broccoli. Cook for 5 more minutes.
Add the parmesan cheese and extra sage.
Stir through, leave to sit covered for 10 minutes before serving.
Serves 4 adults or 2 adults and 2 kids plus lunch for the next day!
Nutritional Information
Calories:
393
kcal
|
Carbohydrates:
38
g
|
Protein:
15
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
40
mg
|
Sodium:
73
mg
|
Fiber:
2
g
|
Sugar:
5
g
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