Italian Wedding Risotto Recipe – Italian Special
Italian Wedding Risotto is a luxurious twist on the classic Italian Wedding Soup, blending the rich, creamy texture of risotto with savory mini meatballs and vibrant greens. It’s cozy, elegant, and perfect for dinner parties or comforting weeknight meals. Think of it as the romance of risotto meeting the heartiness of a soup!
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Meatballs:
- 200g (7 oz) ground pork or beef
- 1/4 cup breadcrumbs
- 2 tbsp grated Parmesan
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- Salt & pepper, to taste
For the Risotto:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups chicken or vegetable broth (warm)
- 2 cups baby spinach or chopped escarole
- 1/3 cup grated Parmesan cheese
- Salt & pepper, to taste
- Extra Parmesan & herbs for garnish
Make the Meatballs:
In a bowl, mix all meatball ingredients. Roll into small 1-inch balls. In a skillet, cook meatballs in a little oil until browned and cooked through. Set aside.
Start the Risotto:
In a large saucepan, heat olive oil and butter over medium heat. Sauté onion until soft. Add garlic and cook for 30 seconds.
Toast the Rice:
Add Arborio rice and stir for 2–3 minutes until the edges are translucent. Pour in the wine and cook until mostly absorbed.
Add Broth Gradually:
Ladle in warm broth 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente (about 18–20 mins).
Add Greens & Meatballs:
Stir in spinach or escarole and the cooked meatballs. Let the greens wilt and the meatballs warm through, about 3–5 minutes.
Finish the Risotto:
Stir in Parmesan cheese, season with salt and pepper, and adjust consistency with a splash of broth if needed.
Serve:
Plate warm with extra Parmesan and chopped herbs on top.
Recipe Notes :
Meatball Tip : Make the meatballs small—bite-sized works best for this dish.
No Wine? Skip it or substitute with a splash of broth and a squeeze of lemon.
Vegetarian Option : Use veggie broth and skip meatballs or use plant-based ones.
Greens Swap : Kale or arugula also works beautifully in place of spinach.
Make-Ahead : You can prep meatballs and store them cooked in the fridge for up to 3 days.
