CHICKEN ARRABIATA MEAT­BALL RISONI

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3060kj COST $$$

Woman’s Day (Australia) - - Food To Love -

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.

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