Rockin\' risotto with herb patty

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the meatballs, soak toast in a bowl of cold water. Peel and finely chop 1 onion. Wash parsley and mint, shake dry, pluck off leaves, chop very finely. Squeeze the toast well.

2. 2

   Minced meat, toast, chopped onion, chopped herbs, egg, mustard, 1 1⁄2 tsp salt and 1 tsp pepper in a mixing bowl. Knead well with your hands. Form 8 meatballs from the minced meat mixture with moistened hands.

3. 3

   Place in the refrigerator until use.

4. 4

   For the risotto, clean and wash spring onions and cut into fine rings. Peel 1 onion, dice finely. Peel garlic and chop finely. Dissolve stock in approx. 750 ml hot water. Heat 1 tbsp. oil in a wide saucepan.

5. 5

   Fry the onion and garlic in it. Add rice and stir-fry for 1-2 minutes until the rice grains start to crackle softly. (Tip: The grains should become slightly glassy, but not turn golden brown). Pour as much stock into the risotto until the rice is completely covered.

6. 6

   Simmer the rice over a low heat for 25-30 minutes, stirring occasionally. IMPORTANT: As soon as the rice has absorbed the stock, add as much stock again and again until the rice is covered again.

7. 7

   In the meantime boil up about 250 ml of water. Put the frozen peas into a bowl or a high mixing bowl. Pour boiling water over them and let them stand for about 2 minutes. Finely puree everything with a hand blender.

8. 8

   Clean and wash the sugar snap peas, cut lengthwise into fine strips and cook in boiling salted water for about 2 minutes. Pour into a sieve, rinse cold and drain. Mix Sour Cream with 50 g goat cheese in a bowl.

9. 9

   Wash the lemon hot, dab dry and finely grate the peel. Halve the lemon. Squeeze one half.

10. 10

    Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs in it over medium heat for 5-6 minutes on each side. Take them out. Stir the pea purée, mangettoes, spring onions and cream cheese cream into the risotto.

11. 11

    Season to taste with salt, pepper, lemon peel and lemon juice. Serve the risotto with meatballs. Add the rest of the cream cheese in flakes.

Nutrition Facts

KCAL
800 kcal

CARBS
73 g

FATS
38 g

PROTEINS
35 g