Meatball Risotto by the_happy_veg
A creamy risotto makes the perfect base for some juicy, vegetarian meatballs. Finished with grana padano, fresh parsley, and some gorgeous arugula microgreens.
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Cooking tools:
- Pepper mill
- Ladle
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Parchment paper
- Baking sheet
- Pot
- Skillet
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Serving bowl
Ingredients
- 340 grams Plant-Based Ground Beef - Beyond Meat
- 1/4 cup Brown Rice
- 5 Tbsp Parsley
- 2 cloves Garlic
- 1/4 cup Grana Padano Cheese
- 1 whole Shallot
- 1/2 tsp Himalayan Pink Salt
- 1/4 tsp Red Pepper Flakes
- 0.15 tsp Black Peppercorns, Ground Fresh
- 1000 ml Vegetable Broth
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp Red Pepper Flakes
- 2 whole Shallot
- 1 cup Arborio Rice
- 1 cup White Wine
- 2/3 cup Grana Padano Cheese
- 1 whole Himalayan Pink Salt
- 1 whole Black Peppercorns, Ground Fresh
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