Chicken meatball and broadbean risotto

A creamy risotto that will melt in your mouth.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Chicken meatball and broadbean risotto
  • 2 cup shelled broadbeans, frozen or fresh
  • 2 pots of chicken stock concentrate
  • 6 cup water
  • 1 1/2 tablespoon olive oil
  • 500 gram chicken sausages casings removed broken into bite size pieces
  • 80 gram cold butter cubed
  • 1 onion, chopped
  • 1 fennel bulb, trimmed and diced, tips reserved
  • 2 cup arborio rice
  • 4 clove garlic, minced
  • 1 cup dry white wine
  • 1 cup finely grated parmesan, plus extra, to serve
  • sea salt and cracked black pepper


Chicken meatball and broadbean risotto
  • 1
    Place broadbeans in bowl and cover with boiling water. Leave for 30 seconds, then drain. Shell beans in between stirring risotto.
  • 2
    Pour stock concentrate and water into medium saucepan and bring to a simmer.
  • 3
    Meanwhile. heat olive oil in large saucepan over high heat. Add sausage pieces and cook for 3 to 4 mine to brown. Remove from pan and set aside.
  • 4
    Cook risotto. Reduce heat to medium high .place half butter in large saucepan and cook onion and fennel for 4 mins. add garlic and cook for a further 1 minute, stirring to coat each grain with pan juices.
  • 5
    Add wine to saucepan and cook for 2 minutes to burn off the alcohol.
  • 6
    Add hot stock 1 ladleful at a time, stirring regularly, add another when the first has absorbed. This will take about 15 minutes. Return sausage to saucepan after 10 minutes to finish cooking.
  • 7
    Once all but 1 ladleful of stock has been added and rice is just al dente, remove from heat and stir through broadbeans, parmesan, remaining stock and butter. Clamp with lid and allow to sit for 2 minutes.
  • 8
    Season risotto with salt and pepper, spoon into bowls and top with extra grated parmesan and fennel tips.