Description
For the Pesto Chicken Meatballs:
1 lb ground chicken
1/4 cup pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Parmesan Risotto:
1 cup Arborio rice
4 cups chicken or vegetable broth, warmed
1/2 cup grated Parmesan cheese
2 tablespoons butter
1/2 cup white wine (optional)
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Prepare the Meatballs: In a large bowl, mix ground chicken, pesto, Parmesan cheese, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper until
well combined. Roll into small meatballs.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove
from heat and set aside.
Prepare the Risotto: In a large pan, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the Arborio rice and toast for 1-2 minutes. If using, pour in white wine and let it cook down until mostly evaporated.
Gradually add warm broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process for about 20 minutes,
or until the rice is creamy and tender.
Stir in the Parmesan cheese, salt, and black pepper. Remove from heat.
Serve the pesto chicken meatballs over the creamy garlic Parmesan risotto. Garnish with additional Parmesan and fresh basil if desired.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 450 kcal per serving
Servings: 4
