Venison Meatballs with Decadent Mushroom Risotto
with Parmigiano Reggiano, sage, hazelnuts & arugula4.0(2)
Calories
:
898 kcalProtein
:
39.3g proteinTotal
:
35 minutesDifficulty
:
EasyNew Ingredient
Allergens:
- Gluten
- Tarwe
- Hazelnoten
- Noten
- Melk (inclusief lactose)
- Selderij
There is a new ingredient in your box! This red wine jus is a rich and decadent sauce, ideal for adding depth of flavour to stews or sauces – like stock, but with the volume turned up!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Provençal venison meatballs
(Contains: Gluten, Tarwe)
75 g
Risotto rice
½ piece
Garlic
½ piece
Shallot
175 g
Pre-cut mushroom mix
20 g
Arugula
5 g
Fresh sage
½ sachet(s)
Italian seasoning
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ piece
Lemon
25 g
Demi-glace
(Contains: Selderij)
Not included in your delivery
1.5 tablespoon
[Plant-based] butter
1 tablespoon
White balsamic vinegar
½ tablespoon
Extra virgin olive oil
450 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3756 kJ
Calories898 kcal
Fat44.6 g
Saturated Fat17.6 g
Carbohydrate85 g
Sugar7.3 g
Dietary Fiber8 g
Protein39.3 g
Cholesterol8.3 mg
Salt3 g
Potassium160.7 mg
Calcium187.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Crush or mince the garlic and prepare the stock.
- Melt a generous knob of butter in a large deep frying pan over medium-high heat.
- Fry the sage leaves for 4 - 5 minutes, or until crispy, then transfer to a plate lined with kitchen paper.
- Fry the garlic, the mushrooms, the risotto rice and the Italian seasoning in the butter for 2 minutes.
2
- Deglaze with half of the white balsamic vinegar, then gradually add the stock one ladle at a time.
- Allow the stock to slowly incorporate, stirring regularly.
- The risotto is done when the rice is soft but still al dente, which should take around 18 - 20 minutes.
- Add extra water and cook longer if you’d prefer the risotto to be less al dente.
3
- Meanwhile, slice the shallot into half-rings.
- Melt a knob of butter in a frying pan over medium heat and fry the meatballs with the shallot for 8 - 10 minutes.
- Meanwhile, roughly chop the sage.
- Grate the Parmigiano Reggiano.
4
- Zest and quarter the lemon.
- In a salad bowl, combine the extra virgin olive oil with the rest of the white balsamic vinegar and some lemon zest as preferred. Season to taste with salt and pepper.
- Roughly chop the hazelnuts.
5
- Remove the meatballs from the pan and set aside.
- Transfer the shallot to the risotto, along with the demi-glace, the sage and half of the Parmigiano Reggiano.
- Season to taste with salt and pepper, then mix well to combine.
- Shortly before serving, transfer the arugula to the salad bowl and toss well to combine with the dressing.
6
- Serve the risotto on deep plates, topped with the meatballs, the arugula and the hazelnuts.
- Garnish with the rest of the Parmigiano Reggiano.
- Serve the lemon wedges alongside.
