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Easy Beef Bolognese Risotto
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Easy Beef Bolognese Risotto

Easy Beef Bolognese Risotto

with Cucumber Salad & Parmesan

This is not your usual risotto fare, but one taste of the spag bol-inspired flavours in this dish will have you craving more! Bonus: all the magic is done in your oven so it practically cooks itself!

Tags:
Not Suitable for Coeliacs
Easy
Naturally Gluten-Free
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

beef mince

1

carrot

1

cucumber

1 bag

mixed salad leaves

1 packet

garlic paste

1 sachet

tomato paste

2 sachet

Nan's special seasoning

1 packet

arborio rice

1 tub

beef stock pot

2 packet

grated Parmesan cheese

1 tub

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

2 cup

boiling water

30 g

butter

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Nutritional Values

per serving
Energy (kJ)4084 kJ
Fat46.4 g
of which saturates20.4 g
Carbohydrate85.6 g
of which sugars16.5 g
Protein49 g
Sodium2123 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Grate the carrot.

2
2

Add the carrot, garlic paste, tomato paste, Nan's special seasoning and arborio rice to the beef. Cook, stirring, until fragrant, 1 minute. Add the boiling water (see ingredients) and beef stock pot and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

3
3

When the risotto is done, stir through the butter and 1/2 the grated Parmesan cheese. Stir through a splash of water if the risotto looks dry. Season to taste. Slice the cucumber. In a medium bowl, combine the cucumber and mixed salad leaves and set aside. Add the balsamic vinaigrette dressing to the salad and toss to coat.

4
4

Divide the beef bolognese risotto between bowls. Sprinkle with the remaining Parmesan cheese. Serve the cucumber salad.

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