NUTRITION

SERVINGS

INGREDIENTS

5 whole Nature's Force Meatballs

0.13 cup Lundberg Arborio Rice

1 cup Beef Bone Broth

0.25 tsp Extra Virgin Olive Oil

1.25 tbsp Grated Parmesan Cheese

0.25 cup Yellow Onion

1 cup Baby Spinach

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  In a small saucepan, heat the beef bone broth over low heat until it reaches a gentle simmer.

• 2

  In a separate medium skillet, heat the extra virgin olive oil over medium heat and sauté the finely diced yellow onion until translucent and fragrant.

• 3

  Add the dry Lundberg Arborio rice to the skillet, stirring for 2 minutes to toast the grains until the edges are slightly translucent.

• 4

  Add the warm bone broth to the rice 0.25 cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 5

  While the rice is simmering, heat the six Nature's Force meatballs in a separate pan or according to package instructions until they are warmed through.

• 6

  Once the rice is tender and has a creamy consistency, stir in the baby spinach, sea salt, and black pepper until the greens are just wilted.

• 7

  Transfer the risotto to a shallow bowl, top with the six meatballs, and finish with a garnish of grated parmesan cheese.