Beef Bolognese Risotto

Name: Beef Bolognese Risotto with Balsamic Apple Salad & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 apple; 1 packet mixed salad leaves; 1 packet beef mince; 1 packet garlic paste; 1 packet tomato paste; 1 sachet Nan's special seasoning; 1 packet risotto-style rice; 2 cup boiling water; ½ packet vegetable stock pot; 20 g butter; 1 packet Parmesan cheese; 1 packet Balsamic Vinaigrette Dressing

with Balsamic Apple Salad & Parmesan

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Calories

:

825 kcal

Protein

:

40.6g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens

Who loves bolognese? We do. Now, who loves risotto? We do too and that’s why we’ve smashed them together to form the ultimate yummy combo for dinner tonight. With seasoned beef served with a relaxing apple salad, sit back and enjoy this delicious creation.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

carrot

1

apple

1 packet

mixed salad leaves

1 packet

beef mince

1 packet

garlic paste

1 packet

tomato paste

1 sachet

Nan's special seasoning

1 packet

risotto-style rice

(May be present: Wheat, Gluten, Soy.)

½ packet

vegetable stock pot

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

2 cup

boiling water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3452 kJ

Calories825 kcal

Fat31.9 g

of which saturates15.2 g

Carbohydrate92.6 g

of which sugars16.9 g

Dietary Fibre6.2 g

Protein40.6 g

Sodium1535 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Grate carrot. • Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.

2

• Heat a large frying pan over medium-high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • To the pan with the mince, add carrot, garlic paste, tomato paste, Nan's special seasoning and risotto-style rice. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock pot (see ingredients), then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: For best results, drain the oil from the beef mince from the pan before adding the carrot. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3

• When risotto is ready, stir through the butter and half the Parmesancheese. Season with pepper. • To the bowl with the salad, add balsamic vinaigrette dressing. Toss to coat.

TIP: Stir through a splash of water if the risotto looks dry!