Pasta Risotto Meatballs (Print Version)

# Ingredients:

01 - 250g small pasta (like orzo or elbow mac).
02 - 2 zucchini diced into small cubes.
03 - 150g cherry tomatoes halved.
04 - 300g ground chicken.
05 - 1 egg.
06 - 50g grated parmesan cheese.
07 - 50g breadcrumbs.
08 - 500ml broth.
09 - 2 garlic cloves, minced.
10 - 1 onion, finely chopped.
11 - Fresh basil leaves.
12 - Salt and pepper.
13 - Olive oil.

# Instructions:

01 - Combine chicken, egg, breadcrumbs, parmesan, salt, and pepper. Shape into balls and brown them in olive oil.
02 - Sauté the onion with garlic. Toss in zucchini first, then the tomatoes. Cook it all for 5-7 minutes.
03 - Toast the pasta in the pan, then gradually pour in the broth while stirring, cooking for 15-20 minutes.
04 - Mix the vegetables into the cooked pasta, then add the meatballs on top.
05 - Serve hot with a sprinkle of fresh basil and extra parmesan if you'd like.

# Notes:

01 - Risotto-style cooking technique applied to pasta.
02 - Small pasta works perfectly for soaking up broth like risotto.

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