Tomato And Mini Meatball Risotto - cooking recipe

Ingredients

12 oz ground lamb
3/4 cup freshly grated Parmesan cheese
3 cloves garlic, crushed
2 None chicken bouillon cubes
1 1/2 cups tomato pasta sauce
1 tbsp vegetable or olive oil
14 oz assorted cherry tomatoes, larger ones halved
1 medium onion, finely chopped
1/4 cup Arborio rice
1/2 cup dry white wine
2 tbsp butter, chopped
1/4 cup small basil leaves

Preparation

Preheat the oven to 400\u00b0F. Mix ground lamb, 1/2 of the Parmesan cheese and 1/3 of the garlic in a medium bowl. Shape heaped teaspoons of mixture into balls.
Meanwhile, place 3 cups water, crumbled bouillon cubes and pasta sauce in medium saucepan on high heat. Bring to a boil. Reduce heat to low.
Heat oil in a large heavy-bottomed saucepan on medium-high heat. Add meatballs; cook, turning, for 5 mins or until browned. Transfer to a baking pan. Add tomatoes to pan. Bake for 8-10 mins or until meatballs are cooked and tomatoes soften.
Meanwhile, stir onion and remaining garlic into same saucepan. Cook and stir for 4-5 mins or until onion softens. Add rice; cook and stir for 1 min or until coated in onion mixture. Add wine; bring to a boil. Reduce heat to medium-low. Add a ladle of hot stock mixture. Cook and stir until stock mixture is absorbed. Repeat with remaining stock mixture, adding a ladle at a time, until all liquid is absorbed and rice is tender (this should take 15-20 mins). Remove from heat. Season.
Stir in meatballs, tomatoes, butter, remaining Parmesan cheese and 1/2 the basil. Serve topped with remaining basil.