Meatball, spinach and tomato risotto recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Remove the skin from the sausages, divide each into 4 and roll into small balls to make 16 meatballs. Transfer to one side of a baking tray lined with nonstick baking paper. Add the tomatoes to the other side of the tray, season and scatter over the rosemary. Drizzle everything with ½ tbsp oil and roast for 20 mins, turning the meatballs halfway.
2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the onions and cook for 5 mins until starting to soften. Add the garlic and cook for 1 min. Add the rice and cook for 1 min more, before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente. Stir through the spinach.
3. Remove from the heat and stir through the butter, 30g Grana Padano and the tomatoes. Divide the risotto between 4 plates and top each with 4 meatballs. Sprinkle with the remaining cheese.

• Tip: To make it lighter, leave out the butter and use chicken sausages.

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• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.