Wild Risotto with Chicken Meatballs
Natalie Yarbrough, Minnetonka, MN
2017 Wild Rice Recipe Contest Finalist
- 1 cup sliced fresh mushrooms
12 (½ bag) frozen Gold’n Plump® Chicken Meatballs - Homestyle
1 tbsp canola oil
½ cup heavy cream
1 cup frozen Green Giant® Riced Cauliflower Medley
3 cups cooked wild rice
4 strips bacon, cooked and crumbled
1 tsp garlic salt
½ cup Crystal Farms® Shredded Parmesan Cheese
2 tbsp fresh parsley
In large skillet, cook mushrooms and meatballs in oil, 3-5 minutes. Add cream and cauliflower medley; simmer 5-7 minutes. Stir in remaining ingredients except parsley, cook 5 minutes. Remove from heat; sprinkle with parsley.
4 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council