Even though today is the first day of fall, the weather barely feels like it. Our daily temperatures are still topping 90F, while evenings cool down to the mid-60′s. I am seeing so many friends posting pictures of the leaves changing colors, apple orchards, jeans and sweaters, and all of the other signs of fall. I don’t know when fall will really arrive here, but I’m still going to embrace the season! If you haven’t guessed, the theme for this week’s #SundaySupper is fall. I haven’t participated in several weeks, I’ll admit the move has me a bit off but I’m finally getting into a good rhythm so I am looking forward to getting back to normal.
The nights have cooled down and that’s prompted me to start making warm foods for dinner time. This risotto is the first “comfort food” item I made. I wanted to make something creamy, that sticks to your ribs and fills you up. This did it. I worried my boys would turn up their noses at the carrots but their reaction was completely the opposite.
One thing about eating in Morocco is that hands are used way more than silverware. Instead of eating this with a spoon, my boys grabbed bread and started scooping it up. Yes, double the starch! I’ll admit it, once I ate some, I used bread to soak up the sauce that was left. This dish is so easy, and you can prepare it in under 30 minutes. If you’ve got leftovers (just in case – you probably won’t!) mix in an egg and some bread crumbs. Form the rice into balls and coat with bread crumbs then fry. You’ll have a tasty appetizer for the next day.
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A #SundaySupper Mini Meatball and Goat Cheese Risotto
Ingredients
1/2 lb ground beef
1 cup arborio or long grain rice
1 small onion
3 cloves garlic
2 carrots
1 tsp vegetable oil
1 tsp butter
3 tomatoes
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 1/2 Tbsp goat cheese
3 cups chicken stock
Instructions
Mix together ground beef, salt, pepper, and cumin. Roll into small meatballs the size of marbles.
Mince 1 onion and 3 cloves of garlic. Peel 2 carrots and dice as small as possible.
Add 1 tsp vegetable oil, and 1 tsp butter to a large saute pan, and cook onions, garlic, and carrots until onions are translucent.
Once onions have softened, add meatballs and cook 5-7 minutes.
Cut the tomatoes in half and use a box grater to grate the insides of the tomato into the pan with the meatballs. Discard skin of tomatoes.
Add 1 cup of rice to pan, stirring well to combine with the tomato.
As the liquid reduces, add the chicken stock, 1 cup at a time. Adding more as the liquid boils down.
When the rice is cooked through, stir in the goat cheese to thicken the dish.
Serve hot.
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http://marocmama.com/2013/09/a-sundaysupper-mini-meatball-and-goat-cheese-risotto.html
My fellow #SundaySupper bloggers are making some really delicious dishes that just scream fall.
Take a peek – which recipe are you most looking forward to trying?
Amazing Breakfasts/Brunches
Apple Spice Muffins from Pixie Dust Kitchen
Baked Pumpkin Donuts with Maple Cream Cheese Glaze from The Messy Baker
Apple Spice Waffles from Treats and Trinkets
Pumpkin Spice Latte Donuts from Daily Dish Recipes
Mini Pumpkin Pancake Kebobs from The Urban Mrs.
Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
Cinnamon Apple Crepes from Juanita’s Cocina
Maple Apple Bread from The Foodie Army Wife
Pumpkin Bagels from Mess Makes Food
Outstanding Soups,Starters and Sides:
Butternut Bisque from A Distinguished Palete
Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
Parmesan Polenta from That Skinny Chick can Bake
Farro Date Salad with Mango and Arugula from Shockingly Delicious
Onion Tart {Zwiebelkuchen} from The Not so Cheesy Kitchen
Butternut Squash Tian with Herb Topping from Food Lust People Love
Caramelized Fig and Red Grape Goat Cheese Dip with Brown Butter Sage Biscotti from Eat,Move,Shine
Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
Autumn Risotto with Chicken & Cranberries from Momma’s Meals
Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
Fig & Pancetta Pasta Carbonara from Nik Snacks
Chili from Casa De Crews
Vegan Mushroom Pie from Killer Bunnies Inc
White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
Creole Shrimp & Grits Cake from The Roxx Box
Penne with Spicy Sausage and Pumpkin Sauce from Webicurean
Bacon Spinach Pasta from Magnolia Days
Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
Mini Meatball and Goat Cheese Risotto from MarocMama
Decadent Desserts:
Pumpkin Pie Marshmallows from Home Cooking Memories
Salted Caramel Apple Crisp Bars from Table for Seven
Apple Cider Five Spice Caramels from girlichef
Pumpkin Bread Pudding from Soni’s Food
Italian Apple Torta from La Bella Vita Cucina
Chocolate Black Bean Cookies from Mama’s Blissfull Bites
Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
Apple Pie Turnovers from Basic and Delicious
Pumpkin Bourbon Crumb Pie from Gotta Get Baked
Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
Maple Syrup Pumpkin Bars from What Smells So Good?
Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
Walnut-Stuffed Baked Apples from Foxes Loves Lemons
Buttery Bourbon Ice Cream from NinjaBaking
Caramel Apple Oatmeal Sandwich Cookies from Neighborfood
Caramel Apples from Pies and Plots
Funnel Cakes from The Texan New Yorker
Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
{Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
Hot Apple Pizza from Cindy’s Recipes and Writings
Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
Pumpkin Ale from A Kitchen Hoor’s Adventures
Pumpkin Juice – Harry Potter Style from The Dinner-Mom
The Best Wines for Fall Foods from ENOFYLZ Wine Blog