Chicken, apple and sage meatballs with pumpkin leek risotto
Chicken, apple and sage meatballs with pumpkin leek risotto
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Ingredients
Method
Add the chicken mince to a large bowl, along with the sage and seasoning. Add the breadcrumbs, egg and grated apple. Mix until just combined, then roll into approx. 20 meatballs.
Place them onto a lined tray, spray with oil and bake in the oven for 15 minutes, until golden. Set aside.
Pour the stock into a saucepan, add the spice bag and simmer over a low heat to infuse.
Add the olive oil, garlic and leeks to a pan and cook for 10-12 minutes, stirring often, until soft and caramelized.
Add the rice and toast for 2 minutes before adding one ladle of warm stock at a time. Repeat this process for 20-25 minutes, stirring often and letting each ladleful be absorbed before you add the next, the rice should be tender but still maintain a bite.
Stir through the pumpkin purée and a splash of stock if needed so the risotto is loose and creamy.
Finish the risotto with cold butter and grated Parmigiano Reggiano.
Spoon into warm bowls and top with the meatballs, a dollop of crème fraîche, extra Parmigiano Reggiano and black pepper.
