Warming Plant-Based Mince Bolognese Risotto

Name: Warming Plant-Based Mince Bolognese Risotto with Balsamic Apple Salad & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Garlic; 1 Apple; 200 g Plant-Based Mince; 1 packet Mixed Salad Leaves; 1 sachet Nan's Special Seasoning; 1 packet Parmesan Cheese; 1 packet arborio rice; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 packet Soffritto Mix; 1 drizzle olive oil; 2 cup Boiling water; 20 g butter; 1 drizzle balsamic vinegar

with Balsamic Apple Salad & Parmesan

Recipe Development TeamUpdated on August 13, 2026

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Calories

:

731 kcal

Protein

:

29.6g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Soy
Milk
Wheat
Gluten
May contain traces of allergens
Soy

Who loves bolognese? We do. Now, who loves risotto? We do too and that’s why we’ve smashed them together to form the ultimate yummy combo for dinner tonight. With seasoned plant-based mince served with an easy apple salad, sit back and enjoy this delicious creation.

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

Ingredients

Serving amount

2

Garlic

1

Apple

200 g

Plant-Based Mince

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

1 packet

Mixed Salad Leaves

1 sachet

Nan's Special Seasoning

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat)

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

1 packet

Soffritto Mix

Not included in your delivery

1 drizzle

olive oil

2 cup

Boiling water

20 g

butter

(Contains: Milk)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3060 kJ

Calories731 kcal

Fat26 g

of which saturates14 g

Carbohydrate87.3 g

of which sugars13.9 g

Dietary Fibre13.2 g

Protein29.6 g

Sodium1680 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • To the pan with the mince, add soffritto mix, 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: 'Al dente' rice is cooked through but still slightly firm in the centre.

3

• When risotto is ready, stir through the butter and half the Parmesan cheese. Season with pepper. • To the bowl with the salad, add a drizzle of balsamic vinegar and olive oil. Toss to coat. TIP: Stir through a splash of water if the risotto looks dry!