Roma Gourmet Beef & Pork Meatballs with Risotto


  1. Pre-heat oven to 350°F. Cook meatballs according to the package instructions. When finished set aside for later use.
  2. In a large sauté pan, over medium heat, add the olive oil, add the onion and season with salt and pepper. Sauté for 3 minutes or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes.
  3. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly.
  4. Add the butter, cream, cheese, and chives. Re-season with salt and pepper. Simmer for 2 minutes.
  5. Serve topped with meatballs, spoon 4 teaspoons of basil pesto over the risotto and garnish with chopped chives and extra Parmigiano-Reggiano cheese.


  • 2 oz Roma® Gourmet Beef & Pork Meatballs
  • 1 lb rice, arborio
  • 1 tbsp Roma® Oil, Olive
  • 1 cup onion(s), white, chopped
  • 6 cups chicken stock
  • 2 tsp minced garlic
  • 1/4 cup cream, heavy
  • 1/4 cup Roma® Cheese, Parmigiano Reggiano, grated
  • 1/4 cup Roma® Cheese, Romano, grated
  • 1/4 cup Roma® Cheese Grated, Asiago
  • 4 tbsp Roma® Basil Pesto
  • 2 tbsp chives, fresh, thinly sliced
  • salt and white pepper, to taste