Easy Double Beef Bolognese Risotto

Name: Easy Double Beef Bolognese Risotto with Tomato Salad & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 packet beef mince; 1 carrot; 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; 2 cup boiling water; ½ packet vegetable stock pot; 30 g butter; 1 packet Parmesan cheese; 1 packet Balsamic Vinaigrette Dressing

with Tomato Salad & Parmesan

Get up to $230 off

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!

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

2 packet

beef mince

carrot

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

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

½ packet

vegetable stock pot

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Balsamic Vinaigrette Dressing

Not included in your delivery

olive oil

2 cup

boiling water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4521 kJ

Calories1080 kcal

Fat48.8 g

of which saturates23.4 g

Carbohydrate90.3 g

of which sugars12.1 g

Dietary Fibre6.7 g

Protein68.8 g

Sodium1793 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

Cooking Steps

• 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 beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot, then set aside. Roughly chop snacking tomatoes. • In a medium bowl, combine snacking tomatoes and baby spinach 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 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!