Arugula Risotto and Meatball Wraps

I was brainstorming a little about Italian burrito mash-ups and thought about the idea of using risotto for the rice and meatballs for the meat. Then I stopped thinking about Italian Burritos and decided risotto and meatballs in a wrap was all I needed. The creamy and cheesy risotto inside the wrap almost made this quesadilla-like, and the arugula in the risotto gave everything a nice peppery bite.
Step 1 is to make the risotto. You know the drill, slowly add liquid and keep stirring. Towards the end of the cooking, add in the arugula. Once the rice is tender, add a bunch of cheese. Yum. Let the risotto cool a little before you try and make your wrap or it will be hard to roll it up nice and tight. Then slice and serve! I liked it with a little extra sauce on the side. The cheesy risotto gives this a nice quesadilla feel. The meatballs are hearty and add substance to the wrap. This would be great to make smaller versions and cut and serve as an app, but it was also a pretty satisfying dinner on a Monday night after a long weekend.
I used this meatball recipe and this sauce recipe. Make mine, or use your favorite recipes if you prefer.

Arugula Risotto and Meatball Wraps

  • 1 10 inch Flour Tortilla
  • 2 Meatballs (recipe linked above)
  • 1 Tablespoon Tomato Sauce (recipe linked above)
  • 1/2 Cup Risotto (recipe below)
  • Butter (to grease pan)
  • Risotto
  • 1 Cup Medium Grain Rice
  • 1/4 Cup Olive Oil (about)
  • 3 Cloves Garlic
  • 1 Cup White Wine
  • 1 Quart Chicken Stock
  • 6 Ounces Arugula (chopped)
  • 1/2 Cup Ricotta
  • 3/4 Cup Grated Provolone
  • 1/4 Cup Grated Parm

Instructions

    Make the risotto
    1. Heat up the olive oil in a heavy bottom pan. Add the garlic and cook for about a minute. Add in the rice and cook for 2 minutes stirring often. Add in the white wine and stir. Cook 5 minutes. Add the stock 1 cup at a time, every 5 minutes or so when the risotto has absorbed a lot of the excess liquid in the pot. Stir often. Add in the arugula with the 3rd cup of stock. After all 4, taste and make sure it is tender, and if it isn't you can continue to cook and add water as needed. Once the rice is tender, remove from heat and add in the three cheeses. Stir well until the cheeses are melted and mixed in.
    Make the wrap
    1. Steam your tortilla (you can do this in the microwave for 20 seconds in between damp paper towels) Put the risotto down onto the tortilla, and top with the meatballs (cut the meatballs in half first). You are going to want to let the risotto cool down a little so it is thicker and easier to roll up.
    2. Roll the wrap up tight. Place the wrap seam side down in a non-stick frying pan with a little butter. Brown the wrap, then flip it and brown on the other side. Remove from the pan. Allow to rest for 5 minutes before slicing and eating.