Bolognaise Risotto

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's feels like it's been months since I shared a Pinch of Nom recipe with you all, it's in fact only been around a month, but I thought I'd would share with you this Bolognaise Risotto recipe as it's a dish I've never thought about putting together.

This recipe can be found in the Quick & Easy recipe book and found in the Batch Cooking chapter. If you would like to make it to batch cook, then all you need to do is, cool the risotto within 1 hour of cooking, then divide into individual servings and freeze.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

1 onion, peeled and chopped into a small dice

1 carrot, peeled and chopped into a small dice

1 courgette, chopped into a small dice

3 garlic cloves

250g lean 5% fat beef mince

150g Arborio risotto rice

1 x 400g carton passata

2 tbsp tomato puree

1 tbsp dried oregano

1 tbsp dried basil

sea salt & freshly ground black pepper

Pinch of granulated sweetener (optional)

1 litre beef stock (2 beef stock cubes dissolved in 1 litre boiling water)

4 chestnut mushrooms

Pinch of grated parmesan, to serve (optional)

A few basil leaves, to serve (optional)

Start off by spraying a large frying pan with low-calorie cooking spray and place over a medium heat.

Then add the onion, carrot, courgette and garlic and cook for 2 minutes to soften slightly.

Add the minced beef and cook for 5 minutes or until browned.

Once browned, add the Arborio risotto rice and combine fully with the veg and beef.

Add the passata, tomato puree and the herbs, give it all a good stir to mix it all together really well, then season to taste - you may need a pinch of sweetener if it tastes sharp.

Gradually add the beef stock to the pan - around 250ml at a time. Make sure to stir frequently and continue to add the stock as it reduces, until to have 250ml left.

When the rice is almost cooked and you have around 250ml of stock left, add the mushrooms and stir to make sure they are covered, and also add the remaining stock.

Cook the risotto dish for a further 5-6 minutes, until the rice is cooked but still has a little bite to it.

Now you're ready to serve, the recipe says you can top with grated parmesan if you wish to, but I used just normal grated cheese.

Both myself and Skye are big fans of Spaghetti Bolognaise and I'm sure in many households it's a family favourite, so I saw this dish going down a treat, and I was right. I loved the flavours and I still felt like I was having a Spag Bol, even Skye seemed to take to it well, and she can be really picky with anything new.

I think this dish is perfect for Batch Cooking and saving for a later date, especially when you work long hours, it's a nice and filling meal to have on your breaks.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye