Warming Beef Bolognese Risotto

• 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 arborio 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.

• 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!