Easy Veggie Mince Bolognese Risotto
with Apple Salad & Parmesan- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Tomato Paste
1 packet
Balsamic Vinaigrette Dressing
1
Carrot
1 sachet
Nan's Special Seasoning
Cooking Steps
Custom Recipe: If you've swapped to plant-based beef mince, cook the plant-based mince in the same way as the beef mince.
• 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!
• Divide beef bolognese risotto between bowls. Sprinkle with remaining Parmesan. • Serve with tomato salad. Enjoy!
