This is a straightforward recipe that basically produces a lemon-flavoured risotto with delicious turkey meatballs embedded in it. The whole thing is done in one pan (or pot), minimizing the amount of dish-related aftermath.
Since the rice is cooked the same pot as everything else, make sure you have a close-fitting lid for it.
Ingredients
- breadcrumbs (~2 slices worth)
- 1¼ lb ground turkey
- 6 scallions, sliced thin and sorted into white and green
- 1 large egg
- 3 tbsp chopped parsley
- 1 tbsp grated lemon zest
- 2 tbsp lemon juice
- salt and pepper
- 2 tbsp olive oil
- 1½ C long-grain white rice
- 3 garlic cloves
- 3¼ C chicken broth
- ½ C freshly grated parmesan cheese
Procedure
- Combine turkey, 2 tbsp scallion greens, egg, breadcrumbs, 2 tbsp parsley, 1½ tsp lemon zest, ½ tsp salt, and ½ tsp pepper. Mix thoroughly and divide into ~20 meatballs. Refrigerate for 15 minutes.
- Heat oil in a nonstick skillet or pot over medium-high heat. Cook meatballs until well browned all over, 5-7 minutes; remove with tongs or a slotted spoon and transfer to a plate.
- Keeping skillet on the heat, add the rice. Cook, stirring frequently, until the edges of the rice begin to turn translucent, about 1 minute.
- Add scallion whites, garlic, ½ tsp salt and cook until fragrant, about 1 minute.
- Add broth, lemon juice, and remaining lemon zest and bring to a boil. Return meatballs to skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are cooked through, ~20 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Sprinkle with parmesan and remaining scallion greens. Eat.
