CHICKEN ARRABIATA MEATBALL RISONI
SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3060kj COST $$$
1 tbsp olive oil 500g chicken sausages, meat removed from casings, rolled into small balls 4 garlic cloves, thinly sliced 2 long red chillies, seeded, thinly sliced 1 ½ cups risoni 2 tbsp torn basil leaves, plus extra leaves, to serve ½ cup dry white wine 2 cups chicken stock 400g can cherry tomatoes 200g cherry bocconcini, drained 2 tbsp seeded black olives, roughly chopped
1 In an ovenproof frying pan, heat oil on medium. Saute meatballs 2-3 minutes, turning, until golden brown. Remove from pan. 2 In same pan, saute garlic and chilli 3 minutes until lightly golden. Add risoni and basil and cook 1 minute, stirring. Pour in wine and cook 1 minute until almost evaporated. 3 Stir in stock and tomatoes. Bring to simmer. Cover with tight-fitting lid or foil. Reduce heat to low, cook 8 minutes until liquid is completely absorbed and risoni is tender. Preheat grill to hot. 4 Remove lid or foil. Arrange meatballs on top of risoni mixture. Scatter with bocconcini and olives. Grill 4-5 minutes until cheese melts and sauce bubbles around edges. Serve topped with extra basil leaves.