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
Step-by-Step Guide
Begin by prepping all ingredients. Warm the broth in a saucepan and keep it on a low simmer. In a large bowl, combine all meatball ingredients except the olive oil. Mix gently with your hands or a fork until just combined—overmixing can make the meatballs tough. Roll into 1-inch balls. Heat olive oil in a skillet over medium heat. Add meatballs, ensuring they aren’t crowded, and cook for 8-10 minutes until browned on all sides and the internal temperature reaches 165°F. Transfer to a plate.
For the risotto, use the same skillet or a separate pan. Melt butter over medium heat, add garlic, and cook until fragrant. Add Arborio rice and toast for 2 minutes until slightly translucent at the edges. If using wine, add it now and stir until absorbed. Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until each addition is nearly absorbed before adding the next. This process is key for creamy risotto and takes about 18-20 minutes total. The rice should be al dente and the mixture creamy. Off the heat, stir in Parmesan, salt, and pepper.
Serving Suggestions
Plate the creamy risotto immediately and top with the warm pesto chicken meatballs. For a restaurant-quality presentation, garnish with extra grated Parmesan, a drizzle of high-quality olive oil, and fresh basil or chopped parsley. A simple side of roasted asparagus, a crisp green salad with a lemon vinaigrette, or steamed green beans complements the rich flavors perfectly. For a complete Italian feast, start with a classic Caprese salad.
How-to Summary
Combine chicken, pesto, Parmesan, breadcrumbs, egg, and seasonings. Form into meatballs and pan-fry until cooked through. Separately, sauté garlic, toast Arborio rice, and gradually add warm broth while stirring until a creamy consistency is achieved. Finish the risotto with Parmesan and butter. Serve meatballs over the risotto.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. Preheat your oven to 400°F, place meatballs on a parchment-lined baking sheet, and bake for 15-20 minutes until cooked through. This is a great hands-off method for easier cleanup.
What can I use instead of white wine in the risotto? You can simply omit it and use an extra 1/2 cup of warm broth. Alternatively, a splash of lemon juice can provide a similar touch of acidity.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to revive the risotto’s creaminess, as microwaving can make it gummy.
Can I use a different type of rice? For authentic creamy risotto, Arborio rice is essential. Other rices like jasmine or long-grain will not release the same starches and will result in a different texture.
Is there a gluten-free alternative for the breadcrumbs? Absolutely. Use an equal amount of gluten-free panko, almond flour, or certified gluten-free rolled oats pulsed into crumbs.
Common Mistakes to Avoid
- Using cold broth: Adding cold broth shocks the rice and stops the cooking process, leading to uneven texture. Always keep your broth warm.
- Over-stirring the meatball mixture: This compacts the meat, resulting in dense, tough meatballs. Mix until ingredients are just combined.
- Adding all the broth at once: This turns the dish into boiled rice, not creamy risotto. Patience and gradual addition are non-negotiable.
- Overcrowding the skillet when cooking meatballs: This steams them instead of creating a flavorful, golden-brown sear. Cook in batches if necessary.
Conclusion
This Pesto Chicken Meatballs with Garlic Parmesan Risotto is a standout dish that marries vibrant pesto flavor with luxurious, creamy risotto. While it requires a bit of attentive stirring, the impressive result is well worth the effort. Mastering the techniques of gradual broth addition and gentle meatball handling will ensure a perfect meal every time. It’s a versatile recipe perfect for both weeknight dinners and special occasions, guaranteed to become a new favorite.
