Prepared meatballs are wrapped in prosciutto, then enclosed and baked in puff pastry for a decadent appetizer that will impress any crowd. Jarred store-bought caramelized onions make for quick prep time.
Recipe tags: beef base, moderate difficulty, lunch, vegetarian, stovetop
| ¼ cup | butter, divided |
| 1 | shallot, diced |
| 2 cloves | garlic, minced |
| 2 tsp | finely chopped fresh thyme |
| 1 ¼ cups | Arborio rice |
| 1 cup | dry red wine |
| 2 tbsp | Better Than Bouillon® Organic Roasted Beef Base |
| 2 cup | grated Parmesan cheese |
| 2 tbsp | finely chopped fresh parsley |
With lid off, set Instant Pot to SAUTE function set to HIGH heat. Melt half of the butter in inner pot of Instant Pot; set SAUTE to medium heat. Cook shallot, garlic and thyme for 5 to 7 minutes or until starting to soften. Stir in rice; cook for 2 to 3 minutes or until well coated.
Stir in red wine. Cook for 5 to 7 minutes or until most of the liquid is absorbed. Stir in Roasted Beef Base and 2 1/2 cups water. Turn SAUTE function off.
Close lid and lock to seal. Set PRESSURE COOK function to HIGH for 5 minutes. Carefully manually release the pressure according to manufacturer’s instructions before removing lid.
Stir in Parmesan and remaining butter. Stir in parsley.
Tip: Substitute chives for parsley if desired.