Ingredients

• 1 packet of Hull’s Platinum Steak Meatballs
• 1 1/2 cups Arborio rice
• 100mls dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 800mls cups chicken or vegetable broth, kept warm
• 1 cup grated Parmesan cheese
• 200mls cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Meatballs:

1. Cook Hull’s Platinum Steak Meatballs in line with packaging instructions until fully cooked.

2. Prepare the Risotto:

1. In a large, heavy-bottomed pan, heat olive oil over medium heat.
2. Add chopped onions and minced garlic. Sauté until the onions are translucent.
3. Add Arborio rice and stir to coat the rice with the oil until it becomes slightly translucent at the edges.
4. Pour in the white wine and stir until it is mostly absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more.
6. Continue this process until the rice is creamy and cooked to al dente. This should take about 18-20 minutes.

3. Finish the Dish:

1. Stir in the cooked Hull’s meatballs into the risotto.
2. Add grated Parmesan cheese and heavy cream (if using), stirring until the risotto becomes creamy.

Serve

Season with salt and pepper to taste and if you choose, garnish the risotto with chopped fresh parsley.