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Gluten Free Saffron Risotto with Balsamic Turkey Meatballs
Saffron perfumed risotto is topped with baked turkey meatballs hugged in a balsamic glaze.
5
from 1 vote
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Course:
Main Course
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Servings:
4
Equipment
2 stock pots
Baking Sheet
Ingredients
Saffron Risotto
1
tbsp
olive oil
1
onion, diced
large
2
tsp
minced garlic
1 1/2
tsp
kosher salt
1/2
tsp
black pepper
good pinch of saffron
1 1/2
cups
arborio rice
1/2
cup
dry white wine
3
cups
beef broth
1/2
cup
water
Balsamic Turkey Meatballs
1
lbs
ground turkey
1
tsp
minced garlic
1
tsp
kosher salt
1/2
tsp
black pepper
1/2
tsp
ras el hanout
1
egg
1/3
cup
oat milk
1/2
cup
Gluten Free panko bread crumbs
1/2
cup
balsamic glaze
Instructions
Saffron Risotto
Add the water and beef broth to a stock pot and heat over medium heat.
In a separate pot on medium heat, add the oil and onions. Sauté 2-3 minutes until fragrant and tender.
Add the rice and garlic and sauté for a couple of minutes until the rice is beginning to toast.
Add the remaining ingredients stirring to combine.
One ladle at a time, at the warm beef broth/water mixture, stirring to combine. Keep adding until it's all in the risotto pot, continually stirring.
Cook over medium-low heat, stirring continually until the liquid reduces and begins to thicken and become creamy. Turn heat to low.
Balsamic Turkey Meatballs
Preheat your oven to 375 degrees. Spray a baking dish or baking sheet with nonstick cooking spray.
Gently mix all of the ingredients except for the balsamic glaze together until just combined. Don't overmix.
Using a scoop portion out your meat mixture into balls.
Bake for 20 minutes until they are bronzed and the internal temperature reads 165.
Toss the cooked meatballs with the balsamic glaze.
Portion out the risotto and top with glazed meatballs. Enjoy!
Notes
Ground chicken can be substituted for the ground turkey.
You can use your favorite Dairy Alternative in place of the oat milk.
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