Red Wine Risotto with Lamb Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the meatballs
- 400 grams Ground lamb
- 1 egg
- 2 Tbsps freshly chopped parsley
- breadcrumbs (if needed)
- salt
- freshly ground peppers
- vegetable oil (to fry)
- For the risotto
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 3 Tbsps butter
- 300 grams Arborio rice
- 200 milliliters Red wine
- 800 milliliters Beef broth
- 1 bay leaf
- 1 pc Lemon peel
- 50 grams grated Parmesan
- salt
- freshly ground peppers
Preparation steps
For the meatballs, mix together the ground lamb, the egg, parsley and enough breadcrumbs to bind together in a bowl. Season with salt and pepper.
For the risotto, peel and finely chop the onion and garlic. Heat the olive oil and 1 tablespoon butter in a saucepan, then sauté onions and garlic until translucent. Bring broth to a boil in a small pot, then reduce heat and keep warm. Add rice to the skillet with the onions and garlic, and saute while stirring until the rice looks translucent. Add in bay leaf and lemon zest. Pour in half of the wine, and let boil until evaporated. Repeat with the remaining wine, then ladle in about 150 ml (approximately 3/4 cup) broth and cook until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, shape small balls from the meat mixture and fry in hot oil until golden brown, about 5-6 minutes.
Remove bay leaf from the risotto, then stir in the Parmesan and the remaining butter. Season with salt and pepper.
Ladle risotto onto serving plates and arrange meatballs on top. Garnish with arugula and shaved parmesan cheese.
