Easy Plant-Based Mince Bolognese Risotto

Name: Easy Plant-Based Mince Bolognese Risotto with Apple Salad & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 packet plant-based mince; 1 carrot; 1 apple; 1 bag mixed salad leaves; 1 packet tomato paste; 1 packet arborio rice; 2 cup boiling water; ½ packet vegetable stock pot; 30 g butter; 1 packet Balsamic Vinaigrette Dressing; 1 packet garlic paste; 1 sachet Nan's special seasoning; 1 packet grated Parmesan cheese

with Apple Salad & Parmesan

5.0(11)

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Calories

:

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Protein

:

30.4g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Easy Prep

Veggie

Allergens:

Soy
Gluten
Wheat
Milk
May contain traces of allergens
Gluten
Wheat
Soy

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 happens in your oven so it practically cooks itself!

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

Ingredients

Serving amount

1 packet

plant-based mince

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

1

carrot

1

apple

1 bag

mixed salad leaves

1 packet

tomato paste

1 packet

arborio rice

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

½ packet

vegetable stock pot

1 packet

Balsamic Vinaigrette Dressing

1 packet

garlic paste

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

2 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3752 kJ

Fat39.7 g

of which saturates15.1 g

Carbohydrate100.3 g

of which sugars19.7 g

Protein30.4 g

Sodium2187 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot, then set aside. Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.

Little cooks: Help wash and tear the salad leaves!

2

• 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.

3

• When risotto is ready, stir through the butter and 1/2 the grated Parmesan cheese. 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!