Modified from blog
1 tsp oil
1 small onion, diced (they used a leek)
20 frozen meatballs (this number is whatever, but they should be 1 inch or less. I used (as did they) frozen, straight from the freezer)
1 cup arborio rice
1 can (15.25 oz) corn, drained
2 cups beef stock
2 tbsp Parmesan
1 tbsp parsley, chopped
3 tbsp red pesto (I didn't use this as I didn't have it, but I since figured what it was and I am TOTALLY trying it next time! Red pepper pesto sounds great!!!)
2-4 tbsp white wine or vermouth (I didn't use this...if I had some extra from another recipe I'd throw it in, but I wouldn't buy it for this recipe)
Cook onion on saute in inner pot until softened in oil. Add still-frozen meatballs and cook for 2 minutes (just get chill off) and then add in rice, pesto and corn and stir. Cook for two more minutes until rice is coated.
Deglaze with stock and then add in wine if using (they deglazed with this and then added stock...so whatever!). Make sure well stirred (you don't want the pesto stuck on the bottom it says as it might burn). Put on lid, set to high for 7 minutes (I used beef setting on mine). Do the manual (not natural) steam release when done.
Stir well and add stock if necessary (I didn't) and then add in Parmesan and parsley.
Serves 4.