Creamy Risotto With Chicken Meatballs

by Tikofoods
4 Servings
50 min

Here we have creamy risotto with white wine, butter, parmesan, spinach, and sage. Topped with chicken & veggie meatballs, toasted pine nuts, lemon zest, and olive oil. As I make risotto all I hear in my head is Gordon Ramsay screaming ‘IT’S FOOKIN CRUNCHY’ (if you watch hells kitchen you know). They key to a perfect risotto is patience!

This one takes time for sure, but it is so worth it in the end! There is nothing more comforting than a big creamy bowl of risotto. Skip the meatball part of this recipe for a vegetatian dish.

For more yummy dinner ideas to warm you and your belly up, check out my Instagram @tikofoods.

Creamy Risotto With Chicken Meatballs
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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For the Risotto
  • 3 cups chicken stock
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 diced shallot
  • 3 minced garlic cloves
  • 1 cup of arborio rice
  • 2 cups grated parmesan
  • handful of fresh sage finely chopped
  • 3 cups fresh spinach
  • 1 cup white wine (optional)
For the Meatballs
  • 200g ground chicken
  • 1 egg
  • 2 cups freshly chopped spinach
  • 1 grated and drained zucchini
  • 1 cup Italian breadcrumbs
  • 1/2 tsp onion powder
  • 1/2 garlic powder
  • 1/2 lemon (juice)
  • 1 tsp salt
  • 1/2 tsp pepper
For the Risotto
Bring chicken stock to a simmer in one pot
In another, melt the butter and add olive oil, then add the dice shallot and minced garlic cloves
Season with salt and pepper then add the arborio rice
Add the of white wine then slowly add the chicken stock (1/2 cup at a time) and let is slowly absorb until all liquid is used
The risotto should be tender once all liquid is absorbed
Mix in parmesan cheese, chopped sage, and fresh spinach
Adjust according to taste
For the Meatballs
Combine all ingredients in a bowl
Mold into meatballs (golf ball sized) then air fry at 380 F for approximately 15-20 minutes, turning halfway
Alternatively pan fry
  • Garnish with toasted pine nuts and lemon zest (optional!)
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