Recipe: Meatball risotto

I have been stocking up on great one-pot recipes for a while now for several reasons. A) less washing up, and B) no wasting any great flavours. This meatball risotto is one of my current favourites, and perfect as a comfort food dish.


  • 1 packet of beef meatballs (I normally serve around 4 meatballs per person). You can also make these from scratch with some beef mince and beaten egg.
  • 1 tbsp olive oil
  • 150 g diced onion ( I keep a packet of frozen diced onion in my freezer always!)
  • 200 g risotto rice
  • Around 1 litre of chicken stock
  • 400 g chopped tomatoes
  • 50 g grated hard cheese (hard cheese is best, but if you only have cheddar this also tastes great)


  1. Brown the meatballs in a large deep sided frying pan with the olive oil. They don’t need to be completely cooked through. Remove from the pan and set aside.
  2. Add the onion to the pan and cook until softened for about 5 minutes. Then add the rice and cover in the oil.
  3. Pour in the stock and tomatoes and bring to the boil. Cover and reduce the heat, simmering for around 15 minutes.
  4. Add the meatballs to the pan and simmer for another 5 minutes. If the mixture requires more stock- add some in. Then stir in the cheese and serve.



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