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Beef polpette

Name: Beef polpette
Cook time: 25 min
Yield: 2
Cuisine: Mediterranean

with risotto primavera and mint cream

Ready in around 25 mins

RECIPE FACT:

Risotto Primavera, meaning "spring risotto" is inspired by Italy’s love of seasonal cooking and celebrates spring on a plate!

Nutritional Info:

Energy: 2,709kJ (647kcal)
Protein: 52g
Carbohydate: 52g
Sugars: 6g
Fat, total:24g
Saturated:10g
Sodium:527mg
Contains:Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. PREPARE THE VEGETABLES:
Slice the silverbeet leaves and stems into ½ cm slices keeping separated. Trim the woody ends off the sweet stem broccoli and discard. Cut off the florets and reserve, then slice the stems into 1/2 cm slices. Place a pot over a medium-high heat with a drizzle of oil. Add the vegetable stems, season with salt and cook for 2-3 mins stirring occasionally.
2. TO COOK THE RISOTTO:
Empty the seasoned arborio rice into the pot with the stems and pour in 2 cups of boiling water from the kettle. Bring back up to the boil over a high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 12-15 mins or until the rice is al dente.
3. TO COOK THE BEEF:
Place the Italian seasoned beef into a bowl. Season well with salt and pepper and mix well. Roll into compact balls the same size as a two dollar coin. Place a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot, add the meatballs to the pan and cook for 5-6 mins turning occasionally. Add the broccoli florets to the pan and cook for 2-3 mins until charred and cooked through. Remove from the heat and cover to keep warm.
4. TO FINISH THE RISOTTO:
Add the peas, silverbeet leaves, half the shaved Parmesan and mint cream to the rice then stir to combine. Season with salt and pepper then cook for a further 2-3 mins, stirring often. Add a splash of water to loosen if needed.
TO SERVE:
Spoon risotto primavera into bowls and top with beef polpette and charred sweet stem broccoli. Add a handful of rocket and sprinkle with remaining shaved Parmesan and a grind of freshly cracked pepper.