Recipe

I recently purchased a copy of the Taste eatreal 17-minute meals cookbook. For those who wanted a copy of the recipe I made on our Noosa training camp this week either read below or click on the link. It was quick, easy and yum! Thank you Taste for pulling together a great book! I’m looking forward to trying out the next one!

500g chicken mince

250g fresh ricotta

25g (1/3 cup) finely grated parmesan cheese

1 lemon, rind finely grated

1 green shallot, finely chopped

1 garlic clove, crushed

2tbs extra virgin olive oil

500g jar tomato pasta sauce

250ml (1 cup) salt reduced chicken stock

1/2 bunch fresh bail, top leaves torn off

105g (1/2 cup) risoni

Method:

  1. Combine mince, ricotta, parmesan, lemon rind, shallot and garlic in a large bowl. Season well. Roll into about 12 meatballs. Transfer to a plate.
  2. Heat oil in a large non-stick frying pan over high heat. Cook the meatballs, turning occasionally, for 3 minutes or until just browned. Add pasta sauce, stock, basil and risoni. Stir to combine. COver. Reduce heat to medium and simmer, stirring occasionally, for 9 minutes or until risoni is tender and chicken is cooked through. Sprinkle with extra cheese to serve.