Weeknight Risotto & Mini Meatballs

Weeknight Risotto & Mini Meatballs

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients:

  • 1

    small onion, chopped

  • 5

    tablespoons DeLallo Extra Virgin Olive Oil

  • 12

    ounces frozen mini meatballs (about 80), precooked

  • 8

    ounces (about ½ box) DeLallo Risotto Arborio Rice

  • 4

    cups chicken broth

  • 2

    cups DeLallo Pomodoro Fresco Marinara Sauce

  • DeLallo Grated Parmesan


In a large saucepan over medium heat, cook onions in olive oil until softened and translucent. Add risotto making sure to coat grains in oil. Stir in broth and Pomodoro Fresco, then bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add meatballs. Cook for another 5 minutes until liquid has reduced, rice is al dente and meatballs are cooked through. Serve sprinkled with Parmesan. Serves 4


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