Easy Beef Bolognese Risotto

• Add carrot, garlic paste, tomato paste, Nan's special seasoning and risotto-style rice to the pan with the mince. 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 mixture to a baking dish and cover tightly with foil. Bake for 20 minutes. • Remove from oven then stir through a splash of water. Bake until liquid is absorbed, until rice is 'al dente', a further 5-8 minutes.

TIP: For best results, drain the oil from the beef mince from the pan before adding the carrot.

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

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