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Baked bolognese risotto

Published: April 4, 2018 at 5:04 PM

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Serves 6

Easy

Total time: 1 hr and 20 mins

A star rating of 4 out of 5.1 ratingRate

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If you love bolognese and risotto, then you should try this baked beef bolognese recipe with risotto. This hearty dish is super easy to make and will soon become a firm family favourite

Low calorie

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Try this baked twist on a bolognese, or make our classic spaghetti bolognese, bolognese pasta bake, healthy spaghetti bolognese and vegetarian bolognese. We've also got plenty more delicious risotto recipes to try including our chicken risotto, seafood risotto, chorizo risotto and healthy risotto.

Ingredients

Nutrition

• 300g minced beef

• 200g chestnut mushrooms

  quartered

• 15g dried porcini mushrooms

• 750ml beef stock

  hot

• 2 tbsp olive oil

• 1 onion

  finely chopped

• 1 clove garlic

  finely chopped

• 200g arborio rice

• 200ml passata

• 1 tbsp tomato purée

• a few dashes Worcestershire sauce

• 1 tsp celery salt

• 1 tsp dried oregano

• 2 balls mozzarella

  diced

• 30g parmesan

  finely grated

Nutrition: per serving

• kcal440

  low

• fat22.3g

• saturates10.8g

• carbs32.6g

• sugars3.6g

• fibre2.4g

• protein25.9g

• salt1.2g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Spread the mince and chestnut mushrooms out on a non-stick baking tray. Cook for 20-25 minutes, stirring now and again until the mince is browned and the mushrooms have taken on some colour and their excess liquid has evaporated.

• step 2

  Meanwhile, put the dried mushrooms in a bowl and pour over 150ml of the hot stock.

• step 3

  Heat the olive oil in a shallow casserole or deep ovenproof frying pan and cook the onion until softened. Add the garlic, cook for a minute then add the rice and stir through the oil and onions until fully coated.

• step 4

  Strain the mushroom liquor (leaving behind any grit). Chop the soaked mushrooms and stir them in, then gradually add the mushroom liquor, stirring as you go. Add the rest of the beef stock a ladleful at a time, adding more once the previous ladleful has been absorbed, until the rice is nearly cooked. Stir in the passata then tip in the roasted minced beef, mushrooms, tomato purée and Worcestershire sauce, celery salt and oregano. Bring to a simmer, adding a little more water if it looks dry. Stir in ¾ of the mozzarella. Sprinkle the rest over the top with the parmesan. Put in the oven for 25 minutes, uncovered, until golden and bubbling.

Try more of our risotto recipes...

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A star rating of 4 out of 5.1 rating

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