Lamb Bolognese Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince, breaking up with a spoon, until just browned, 4-5 minutes. • To the pan with the mince, add carrot, garlic paste, tomato paste, Nan's special seasoning and risotto-style 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 pan before adding the carrot. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• When risotto is ready, stir through the butter and half the 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!