Who doesn't love a good risotto and with the addition of tomatoes and meatballs this risotto is unlike one you have ever had before. Rich, hearty and delicious! It's like Spaghettio's for grown ups!
Ingredients
1 10oz package of Beyond Meat meatballs, thawed
2 cups of Arborio rice
1 tbsp crushed garlic
Roughly 6-8 cups of Vegan Broth, warm
2 tbsp of Tomato Paste
14.5 oz can of diced tomatoes, drained
2 tbsp vegan butter
1/3 cup of freshly chopped basil
1/3 cup nutritional yeast
1/4 cup of vegan parmesan
Olive Oil
Salt and pepper
Directions
Heat your Stock and keep warm in a pan on stove
Cut your thawed meatballs in half
Form into smaller meatballs, so now you have 24 meatballs
Pan fry in a little oil over medium heat in a large non stick frying pan
Once browned remove from pan and return same pan to stove
Add a little more olive oil
Add your Arborio rice and garlic
Sauté for 2-3 minutes
Add in 1/2 cup of warm broth
Cook stirring often until broth is absorbed
Repeat process
After roughly 10-15 minutes add in your canned tomatoes and 1/2 cup broth
Mix well
Stir in your tomato paste
Continue adding broth and turning until rice is done, roughly another 20-25 minutes
Once rice is tender and liquid is absorbed add in your butter and basil
Mix well
Stir in your nutritional yeast and parmesan
Season with salt and pepper
Add mini meatballs to rice
Drizzle with olive oil
Serve and enjoy!