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Spiced Risotto with Beef Meatballs

Spiced Risotto with Beef Meatballs

Preparation time:

15 mins

Cooking time:

30 mins

Serves:

4

Ingredients

For the meatballs:

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

Method:

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.