Easy Beef & Bacon Bolognese Risotto
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Easy Beef & Bacon Bolognese Risotto

Easy Beef & Bacon Bolognese Risotto

with Tomato 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 happens in your oven so it practically cooks itself!

Kid Friendly

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 Time10 minutes


Serving amount

1 packet

beef mince



1 packet

snacking tomatoes

1 packet

baby spinach leaves

1 packet

garlic paste

1 packet

tomato paste

1 sachet

Nan's special seasoning

1 packet

Risotto-Style Rice

½ packet

vegetable stock pot

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

Balsamic Vinaigrette Dressing

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil

2 cup

boiling water

30 g



Nutritional Values

Energy (kJ)3962 kJ
Calories946 kcal
Fat42.7 g
of which saturates20.3 g
Carbohydrate91.1 g
of which sugars12.6 g
Dietary Fibre6.7 g
Protein48.2 g
Sodium2149 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Dish



• 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 diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef 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.


• 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, half the Parmesan cheese and the cooked bacon. 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!


• Divide beef and bacon bolognese risotto between bowls. Sprinkle with remaining Parmesan. • Serve with apple salad. Enjoy!