Top of page

Italian Wedding Soup Risotto

< Retour

Italian Wedding Soup Risotto

with ground veal meatballs, spinach, carrot and parmesan

Informations supplémentaires
35 min. | 704 kcal | easy | Family, Even better the next day | Printable version
1. Setup Cut the carrots into small pieces. Chop the parsley, shallot and garlic. Put the broth cube in 3.5 2P | 5 3P cups of warm water.
2. Cook the meatballs Put the veal in a bowl with the spices, salt and pepper. Mix together. Make 4-5 small meatballs per person. Heat a drizzle of oil in a large pan on medium. Cook the meatballs 3-4 minutes, coloring each side. Cover and cook 3-4 minutes over low heat to cook the center. Remove from the skillet.
3. Cook the vegetables Deglaze the pan with 2 tbsp. of water. Add 1 tbsp. of butter and a drizzle of oil if needed. Add the shallot, carrots and garlic to taste and cook for 2 minutes. Season with salt and pepper. Add the rice, mix and cook for 1 minute.
4. Add the broth Add the broth little by little, stirring a few times, until the rice has absorbed all the liquid and is tender, about 20-22 minutes. Add the spinach, parmesan, parsley and meatballs to the skillet. Mix and cook for 2 minutes. Adjust seasoning to taste.
5. Plate your dish Serve the risotto and garnish with a drizzle of oil to taste. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
280gGround Veal
40gBaby Spinach
180gArborio Rice
1unitChicken Broth Cube(s)
1unitShallot
30gGrana Padano Cheese
8gSpice Mix (italian spices,garlic powder,onion powder)
2unitCarrot(s)
1unitFresh Italian Parsley
2unitGarlic Clove(s)
What you need pan, bowl, tongs, wooden spoon
704 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 23g
35%
cholesterol 82mg
27%
fiber 5g
20%
protein 38g
saturated 10g
50%
sodium 1183mg
49%
sugar 4g
trans 1g