Risotto with Pork Meatballs and Sugar Snap Peas

Risotto with Pork Meatballs and Sugar Snap Peas

  • Preparation 30 min
  • Cooking 25 min
  • Servings 4
  • Sans noix
  • Sans oeufs

Categories

Ingredients

  • Pork Meatballs

    • 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
  • Risotto

    • 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

Preparation

  • Pork Meatballs

  • Risotto

Personal Note