Here’s how to get all the deep, rich flavours of a risotto with no stirring or extra work! Simply use handy risoni – the little grain-shaped pasta soaks up all the flavour for a simple and tasty side dish. Topped with herby pork meatballs, this is comfort food at its finest.
(ContainsGluten,Traces of Egg,Traces of Soya,May contain traces of allergens)
baby spinach leaves
shaved Parmesan cheese
Finely chop the brown onion. Cut the zucchini into 2cm chunks. Finely chop the garlic (or use a garlic press). Pick and finely chop the sage leaves.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and zucchini and cook, stirring, for 5 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the risoni, water (see ingredients list) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 13-15 minutes, or until the risoni is 'al-dente' and the water has absorbed. TIP: Add a splash of water if the risoni looks dry!
While the risoni is cooking, combine the pork mince, egg, fine breadcrumbs (see ingredients list), sage, salt (see ingredients list) and a pinch of pepper in a medium bowl. Using damp hands, take 1 heaped tbs of mixture and shape into a small meatball. Set aside on a plate and repeat with the remaining pork mixture. The mixture should make around 5-6 meatballs per person.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, for 3-4 minutes or until golden. Transfer to a small bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning occasionally, for 8-10 minutes, or until browned and cooked through.
Once the risoni is tender, add the baby spinach leaves and stir through for 1 minute or until wilted. Remove the pan from the heat and stir through the traditional pesto. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.
Divide the pesto risoni-otto between bowls and top with the pork and sage meatballs. Scatter over the shaved Parmesan cheese and toasted pine nuts.