Risotto with broccoli and chicken balls.

Ingredients:

• Chicken mince
• Coriander
• Arborio rice
• Vegetable stock
• Garlic
• Onion
• Broccoli
• Parmesan cheese
• Prosciutto
• Olive oil
• Salt

Method:

1. Heat oven to 220 degrees C.
   
2. Chop coriander leaves into tiny bits
3. Grate onion
4. Chop coriander stems into really tiny bits, mix with onions
5. Chop broccoli into florets
6. Heat the vegetable stock (I nuked it as I killed my last saucepan not too long ago)
   
7. Mix half the coriander leaves, a tiny bit of grated onion and the chicken mince.
8. Form into balls and fry in batches until brown. Shaking the pan makes rounder balls that using tongs.
9. Stick garlic bread in oven.
10. Heat olive oil in pot and chuck in garlic, rest of onion and coriander stems.
11. When translucent, chuck in rice and stir to coat rice with all the oily, oniony goodness.
12. Chuck in the florets to soften
    
13. You know the drill, whack in stock and stir until absorbed, repeat until bored and rice feels right when you squish it between your fingers.
14. Just as you are about to serve chuck in the rest of the coriander and stir.
15. Crumble prosciutto over the top and remove garlic bread from oven.

Time to cook: 45 minutes
Cost per serve: $7.50
Inspiration: None