Easy Beef Bolognese Risotto

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.

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.