Italian Wedding Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. Peel, then cut onion into 1/4-inch pieces.

Step 2

In a large pot, heat butter over medium-high heat. When butter is melted, add onions and garlic. Cook for 2-4 min, stirring occasionally, until veggies begin to soften.

Step 3

Add rice to pot and cook for 30 sec, stirring often, until rice is coated in butter. Add Italian Herb Spice Blend. Cook for 30 sec, stirring often, until fragrant. Add water and vegetable stock powder. Bring to a simmer over high.

Step 4

Once simmering, cover and reduce heat to medium-low. (NOTE: The risotto should maintain a very gentle simmer; adjust the heat as needed). Cook for 16-20 min, removing the lid to stir occasionally, until almost all of the water has been absorbed.

Step 5

Add spinach. Stir for 1-2 min, until wilted. Stir in remaining butter and Parmesan into finished risotto. Remove from heat. Let stand for 5 min.

Step 6

Meanwhile, prepare a parchment-lined baking sheet. To a large bowl, add breadcrumbs, salt, pepper and milk. Stir thoroughly to combine, then allow to thicken for 2 min. Add beef and pork mix, then use your hands to combine mixture. Roll mixture into equal-sized meatballs.

Step 7

On the prepared baking sheet, arrange meatballs. Roast on the middle rack of the oven for 12-16 min, until browned and cooked through. Meanwhile, roughly chop spinach.

Step 8

Divide risotto between bowls and top with meatballs.