Tomato And Mini Meatball Risotto

• 12 oz ground lamb
• 3/4 cup freshly grated Parmesan cheese
• 3 cloves garlic, crushed
• 2 None chicken bouillon cubes
• 1 1/2 cups tomato pasta sauce
• 1 tbsp vegetable or olive oil
• 14 oz assorted cherry tomatoes, larger ones halved
• 1 medium onion, finely chopped
• 1/4 cup Arborio rice
• 1/2 cup dry white wine
• 2 tbsp butter, chopped
• 1/4 cup small basil leaves

1. Preheat the oven to 400u0b0F. Mix ground lamb, 1/2 of the Parmesan cheese and 1/3 of the garlic in a medium bowl. Shape heaped teaspoons of mixture into balls.
2. Meanwhile, place 3 cups water, crumbled bouillon cubes and pasta sauce in medium saucepan on high heat. Bring to a boil. Reduce heat to low.
3. Heat oil in a large heavy-bottomed saucepan on medium-high heat. Add meatballs; cook, turning, for 5 mins or until browned. Transfer to a baking pan. Add tomatoes to pan. Bake for 8-10 mins or until meatballs are cooked and tomatoes soften.
4. Meanwhile, stir onion and remaining garlic into same saucepan. Cook and stir for 4-5 mins or until onion softens. Add rice; cook and stir for 1 min or until coated in onion mixture. Add wine; bring to a boil. Reduce heat to medium-low. Add a ladle of hot stock mixture. Cook and stir until stock mixture is absorbed. Repeat with remaining stock mixture, adding a ladle at a time, until all liquid is absorbed and rice is tender (this should take 15-20 mins). Remove from heat. Season.
5. Stir in meatballs, tomatoes, butter, remaining Parmesan cheese and 1/2 the basil. Serve topped with remaining basil.

ground lamb, freshly grated parmesan cheese, garlic, chicken bouillon cubes, tomato pasta sauce, vegetable, cherry tomatoes, onion, arborio rice, white wine, butter, basil

Taken from recipes-plus.com/api/v2.0/recipes/21097 (may not work)