Lunch
Ingredients
| Ingredient | 6 serves |
|---|---|
| Fresh rosemary | 4 sprigs |
| Wholemeal breadcrumbs | ½ cup |
| Dijon mustard | 2 tsp |
| Lean beef mince | 500g |
| Dried oregano | 1 tbsp |
| Egg | 1 |
| Salt reduced chicken stock | 3 cups |
| Tomato pasta sauce | 1 cup |
| Water | 2 cups |
| Olive oil | 1 tbsp |
| Brown onion, finely chopped | 1 |
| Garlic clove, crushed | 1 |
| Arborio rice | 1 ½ cups |
| Finely grated parmesan cheese | ¾ cup |
| Basil leaves, torn | 1/3 cup |
| Freshly ground black pepper | To taste |
Method
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1
Pick the rosemary leaves off the woody stalks and finely chop. |
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2
Add the breadcrumbs to a mixing bowl with the Dijon mustard, beef mince, chopped rosemary and dried oregano. Crack in the egg. |
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3
With clean hands, combine mixture well. Divide into 24 small meatballs. |
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4
Spray oil in a large frying pan and gently fry meatballs until browned. Remove from the pan and place on a plate, cover and refrigerate until needed. |
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5
Place salt reduced chicken stock, tomato pasta sauce and water in a large saucepan over a medium heat. Stir and bring to a simmer. |
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6
Heat olive oil in the same large frying pan. Add onion and garlic. Cook for 2 minutes or until softened. Add arborio rice. Cook for 1 to 2 minutes or until rice is coated. |
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7
Add 1/3 cup of stock mixture. Cook stirring until stock has been absorbed. Repeat with remaining stock, 1/3 cup at a time, until the liquid has been absorbed and the rice is tender. |
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8
Add the meatballs back into the rice. Cook stirring for 2 minutes or until heated through. Season with pepper. |
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9
Mix in half the parmesan cheese. |
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10
Top with torn basil leaves and remaining parmesan. Serve and enjoy! |