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Chicken Meatballs over Wild Mushroom Risotto Drizzled With Basil

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“from the rocky mountain news”

Ingredients Nutrition


  1. for meatballs:.
  2. preheat oven to 375.
  3. heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
  4. add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
  5. in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
  6. add breadcrumbs and mix thoroughly.
  7. shape into 8-10 meatballs.
  8. heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
  9. when meatballs are brown all over cover and place skillet into preheated oven.
  10. cook for 12 minutes and let stand for 5 minutes.
  11. Risotto:.
  12. heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
  13. add garlic and sute for 2-3 more minutes.
  14. add mushrooms and cook for 3-4 minutes more.
  15. add rice and cook for 2-3 minutes, do not allow rice to brown.
  16. add two cups of broth and stir constantly until most of liquid is gone.
  17. continue cooking down each cup of broth for all five cups until risotto is creamy.
  18. remove risotto from heat and add parmesean mix thoroughly.
  19. Basil Pesto:.
  20. place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
  21. add oil and continue pulsing umtil smooth.
  22. add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
  23. transfer pesto to pan and heat through.
  24. to serve place risotto into bowls and add meatballs to each.
  25. spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

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