Mushroom Risotto with Meatballs


  • 4 tbsp olive oil, divided
  • 1 shallot, thinly sliced
  • 3 cloves of garlic, sliced
  • 3/4 cup arborio rice
  • 2 1/4 cup vegetable or chicken broth
  • 2 tsp kosher salt
  • 3/4 black pepper
  • 3 tbsp unsalted butter, divided
  • 1/4 cup Parmesan cheese
  • 8 oz mushrooms, thinly sliced
  • 1 package Cutting Vedge Plant-Based Meatballs
  • 1/4 cup fresh parsley, chopped


  1. Preheat the oven to 400° F. 
  2. Place two tablespoons of olive oil in a large pot and heat over medium-high heat. When the oil is hot, add the shallot and garlic and cook for 2-3 minutes, until the shallots have softened and garlic is fragrant. Add the arborio rice and cook for another minute. 
  3. Add the broth, along with 1 1/2 tsp kosher salt and 3/4 tsp of black pepper. Bring to a simmer. When the liquid begins to bubble, cover the pot and place it in the oven. Bake for 20-25 minutes, until liquid is absorbed. 
  4. While the risotto is in the oven, heat the remaining 2 tbsp of olive oil and 1 tbsp of butter in a large cast iron skillet. When the fats are hot, add the mushrooms, and cook stirring occasionally until deeply browned, about 15 minutes. Season with remaining 1/2 tsp of salt. 
  5. Cook the Cutting Vedge Plant-Based Meatballs according to package instructions. 
  6. When the liquid has been absorbed, carefully remove the risotto from the oven and stir in 2 tbsp of butter and parmesan cheese. 
  7. To serve, spoon risotto into bowls and top with mushrooms, meatballs, and fresh parsley.

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

You May Also Like