Quick Beef Bolognese Risotto
with Cucumber Salad & Parmesan
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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 beef served with a relaxing cucumber salad sit back and enjoy this delicious creation. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
beef mince
1
carrot
1
cucumber
1 bag
Mixed Leaves
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
tomato paste
1 packet
arborio rice
1 sachet
beef-style stock powder
1 bottle
Balsamic & Olive Oil Dressing
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2
boiling water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 the carrot. Slice the cucumber. In a medium bowl, place cucumber and mixed leaves. Set aside.
• To the frying pan with the beef, add carrot, garlic paste, tomato paste, Nan's special seasoning and arborio rice and cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people/ 4 cups for 4 people) and beef-style stock powder to the pan and bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.
• When the risotto is done, stir through the butter and 1/2 the grated Parmesan cheese. Stir through a splash of water if the risotto looks dry. Season to taste. • Add balsamic & olive oil dressing to the bowl with the salad and toss to coat.
• Divide beef bolognese risotto between bowls. • Sprinkle with remaining Parmesan cheese. • Serve with cucumber salad.
