- October 2020
- Serves 6-8
- Hands-on time 50 min, oven time 10-15 min, plus chilling
If it’s comfort food you’re on the lookout for, then you’ve landed on the right recipe. Two of our favourite go-to dishes, bolognese and risotto, have been combined to make a cheesy, rich and comforting bolognese risotto bake. We’ve used a good dash of Lea & Perrins Worcestershire sauce too, for bags of flavour.
- 14.8g (5.9g saturated)
- 42.5g (11.3g sugars)
- Vegetable oil for frying
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 carrots, peeled and chopped into 2cm dice
- 2 red peppers, chopped into 2cm dice
- 2 tbsp tomato purée
- 300g risotto rice (such as arborio)
- 150ml red wine
- 400g British beef mince
- 2 x 400g tins chopped tomatoes
- 3 tbsp Lea & Perrins Worcestershire sauce
- 750ml beef stock
- 100ml whole milk
- 100g grated mozzarella (the dry kind for cooking) or cheddar
- Heat the oven to 220C/200C fan/gas 7. In a large wide hob-safe casserole, heat a glug of oil, then add the onion, garlic, carrots and peppers. Cook on a medium-high heat, stirring regularly, for 10 minutes. The vegetables should start to soften and colour a little. Season with salt and pepper, then add the tomato purée and rice. Stir over the heat for 2-3 minutes until the rice starts to turn translucent.
- Turn up the heat to high and add the red wine. Let the wine bubble and reduce, stirring all the time. Once the wine has reduced by about half, add the mince and break up into the rice and vegetables.
- Lower the heat to low-medium, stir in the chopped tomatoes, Lea & Perrins and half the stock, then bring to a gentle simmer. Slowly add the remainder of the stock and the milk, little by little, stirring all the time as the risotto thickens. This should take 40-50 minutes.
- Once the rice is just al dente (firm to the bite), scatter the grated cheese in an even layer over the rice. Transfer to the oven and bake for 10-15 minutes until the cheese has melted and turned golden and the risotto is bubbling.
Regularly stir the risotto to prevent it sticking to the bottom of the pan, adding enough water to make sure it’s your preferred consistency.
The risotto will keep, covered, in the fridge for up to 24 hours before baking it (in step 4) – but you will need to bake for longer, to ensure it is piping hot throughout.
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