Risotto with Pork Meatballs and Sugar Snap Peas
Ингредиенты
- ½ cup (40 g) panko breadcrumbs
- ¼ cup (60 ml) milk
- 1 lb (450 g) ground pork
- ¼ cup (20 g) Parmesan cheese, finely grated
- 1 small garlic clove, finely chopped
- ¼ tsp ground fennel seeds
- 6 cups (1.5 litre) chicken broth
- 1 small onion, chopped
- 3 tbsp butter
- 1 ½ cups (315 g) arborio rice
- ¾ cup (180 ml) dry white wine
- 3 cups (300 g) sugar snap peas, trimmed, cut into pieces and blanched for 2 minutes
- ¾ cup (55 g) Parmesan cheese, finely grated
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the panko and milk. Let soak for 5 minutes. Add the remaining ingredients. Season with salt and pepper. Mix well with your hands. With lightly oiled hands, form the mixture into 8 balls. Place the meatballs on the baking sheet, evenly spaced out.
- Bake for 20 minutes or until the meatballs are golden and a thermometer inserted in the centre reads 165°F (74°C). Keep warm.
