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Beef, tomato and onion meatball risotto

Risotto is a special Italian way of cooking rice and is both easy and popular! This meal is perfect for time-poor parents coming from work to feed the hordes. For greater yield order an extra sausages in your pack and double ingredients! Using the sausage meat for the meatballs is quick and easy and is filled with delicious flavour.

This meal serves a family of 4.

  • Prep

    15-20 mins

  • Cooking

    30 mins




  • 500g Brisbane Valley Farm Direct premium sausages
  • 1 brown onion diced
  • 3 cloves of garlic peeled and sliced
  • 2 stalks of celery small diced
  • 1 handful spinach
  • 1 large tomato diced
  • 500g alborio rice
  • 1.25 litres beef stock
  • 50g cold butter diced
  • 30g grated parmesan
  • Salt and pepper
  • To serve: Add garlic bread


Step 1

Squeeze the meat out of the sausage casing into approx. 2cm meatballs and put aside

Step 2

In a medium pot heat the chicken stock and keep warm

Step 3

In a heavy based pot sauté the rice, garlic, diced onion and celery in a small amount of olive oil until the onions go translucent.

Step 4

Add the sausage meatballs and saute until they get a bit of colour to them.

Step 5

Add optional 1 cup of white wine and deglaze the pot

Step 6

Add 1/3 of the chicken stock and occasionally stir to prevent the rice sticking


Step 7

Once that has absorbed, add the second 1/3 of stock and repeat previous process

Step 8

Finally add the rest of the stock, when it has almost absorbed all of the stock, add the butter a parmesan and stir through until both have been incorporated

Step 9

Then add the spinach and tomato and stir through.

Season with salt and pepper!