Tomato risotto with stuffed meatballs

Ingredients for 2 servings:

• 250 g rice (risotto rice) or rice pudding
• 1 large onion(s)
• 1 clove(s) garlic
• 1 can of tomatoes, chopped
• 1 liter of broth
• 0.67 package of feta cheese
• salt and pepper
• oregano
• 300 g minced beef
• 1 tbsp mustard
• 1 small onion(s)
• 1 clove(s) garlic
• 1 egg(s)
• 3 tbsp breadcrumbs
• some parsley, fresh
• salt and pepper
• Paprika powder
• Cayenne pepper, if desired
• 0.33 pack of feta cheese

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

a slightly different version, without any wine

For the risotto, first sauté the onion and garlic in a little butter or oil, add the rice, and cook until translucent. Then add the canned tomatoes and stir well until the tomato juices have evaporated. Repeat the process with the stock (it should be hot). Keep adding a ladleful of stock and stir until it’s evaporated. When the last of the stock has evaporated, the rice should be cooked through. If not, simply add a little more hot water. Season with salt, pepper, and oregano, and stir in two-thirds of the feta cheese pieces (feta cheese is quite salty, so be careful with the salt). For the meatballs, knead all the ingredients (except for the remaining third of the feta cheese) together. First, finely chop the onion and garlic, as well as the parsley. Form small balls and place a cube of feta cheese in the center. Fry in a pan. If you have any leftover feta cheese, simply add it to the risotto. Tip: If you want a little more variety, you can add other vegetables to the risotto; zucchini is particularly delicious. Simply roast them after the onions and before the rice. If you don’t want to do without wine, use red wine instead. Replace 1/4 liter of the broth with wine and let it evaporate first.