Chicken Meatballs Over Wild Mushroom Risotto Drizzl

Name: Chicken Meatballs Over Wild Mushroom Risotto Drizzled With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken Meatballs; 1 (12 ounce) package ground chicken; 1 small yellow onion, diced; 2 large garlic cloves, finely chopped; olive oil; 1 teaspoon kosher salt; 1 egg; 1/2 cup shredded parmesan cheese; Meatball spices; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon garlic salt; 1 teaspoon dried parsley; 1/4 teaspoon ground pepper; 1/4 teaspoon red pepper flakes; 1/8 cup milk; 1 1/2 ounces panko breadcrumbs (japanese bredcrumbs); Wild Mushroom Risotto; olive oil; 1 medium yellow onion; 2 large garlic cloves; 1/2 lb cremini mushroom; 1 1/2 cups arborio rice; 5 cups chicken stock; 1/2 cup shredded parmesan cheese; Basil Pesto; 2 large garlic cloves; 2 cups packed basil leaves; 1/4 cup pine nuts, toasted; 2/3 cup extra virgin olive oil

Servings: persons

Chicken Meatballs
1 (12 ounce) package ground chicken
1 small yellow onion, diced
2 large garlic cloves, finely chopped
olive oil
1 teaspoon kosher salt
1 egg
1/2 cup shredded parmesan cheese
Meatball spices
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 teaspoon dried parsley
1/4 teaspoon ground pepper
1/4 teaspoon red pepper flakes
1/8 cup milk
1 1/2 ounces panko breadcrumbs (japanese bredcrumbs)
Wild Mushroom Risotto
olive oil
1 medium yellow onion
2 large garlic cloves
1/2 lb cremini mushroom
1 1/2 cups arborio rice
5 cups chicken stock
1/2 cup shredded parmesan cheese
Basil Pesto
2 large garlic cloves
2 cups packed basil leaves
1/4 cup pine nuts, toasted
2/3 cup extra virgin olive oil
3/4 cup parmesan cheese, divided
kosher salt
black pepper

1
for meatballs:.
2
preheat oven to 375.
3
heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
4
add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
5
in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
6
add breadcrumbs and mix thoroughly.
7
shape into 8-10 meatballs.
8
heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
9
when meatballs are brown all over cover and place skillet into preheated oven.
10
cook for 12 minutes and let stand for 5 minutes.
11
Risotto:.
12
heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
13
add garlic and sute for 2-3 more minutes.
14
add mushrooms and cook for 3-4 minutes more.
15
add rice and cook for 2-3 minutes, do not allow rice to brown.
16
add two cups of broth and stir constantly until most of liquid is gone.
17
continue cooking down each cup of broth for all five cups until risotto is creamy.
18
remove risotto from heat and add parmesean mix thoroughly.
19
Basil Pesto:.
20
place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
21
add oil and continue pulsing umtil smooth.
22
add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
23
transfer pesto to pan and heat through.
24
to serve place risotto into bowls and add meatballs to each.
25
spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

1793

kcal

Calories

Fat

126

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Chicken Meatballs, 1 (12 ounce) package ground chicken, 1 small yellow onion, diced, 2 large garlic cloves, finely chopped, and more.

Yes, Chicken Meatballs Over Wild Mushroom Risotto Drizzled With Basil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Meatballs Over Wild Mushroom Risotto Drizzled With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions