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Spiced Risotto with Beef Meatballs

preparation time

15 mins

Cooking time

30 mins

Serves

4

Spiced Risotto with Beef Meatballs

Ingredients

For the meatballs:

500g beef mince

½ brown onion, diced

¼ bottle Beerenberg African Spice Taka Tala Sauce & Marinade

1 egg

½ cup breadcrumbs

Salt 

For the risotto:

2 tablespoons butter

1 onion, diced

2 cloves garlic, chopped

1½ cups arborio rice

1 cup white wine

¼ bottle Beerenberg African Spice Taka Tala Sauce & Marinade

Salt

1 litre vegetable stock

Small handful parsley, chopped

¼ cup shaved parmesan


Directions

Preheat the oven to 180°C and grease a baking dish. Place all of the meatball ingredients into a mixing bowl and mix until well combined. Roll into 12 even-sized balls and place in the prepared baking dish. Place in the oven for 30 minutes, or until cooked through.

Heat a large skillet or frypan over medium heat. Add the butter, onion and garlic and cook for 3 minutes, or until beginning to soften. Add the rice and cook for 2 minutes, whilst stirring. Add the wine and cook until the rice has absorbed the liquid. Add the Beerenberg African Spice Taka Tala Sauce & Marinade, a pinch of salt, and 1 cup of stock. Simmer the rice, stirring often, until the rice has absorbed the liquid. Continue to add the stock 1 cup at a time, until rice is almost cooked. If the rice is still firm after all of the stock has absorbed, add a splash of water and continue to cook.

Once the rice is cooked, stir through the parsley and parmesan. Divide between bowls and top with meatballs to serve.