"Nigella's" re-jigged Risotto Bolognaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500g organic lean mince beef250g arborio rice1 onion2 sticks celery2 carrots6 cloves garlic4 anchovy fillets (optional)1 tbpsn olive oil2 x 400g tomato puree1 litre stock, preferably veal, but vegie OK180g Parmesan cheese, gratedS+P to taste
Blitz the onion, celery, carrot, garlic, anchovy fillets in a processor to a fine mush, and slowly cook in a deep heavy ovenproof casserole with a lid in the oil for 5-10mins. Add the meat, let it brown a little, and then add the tomato puree. Put this into a 150 deg C oven for ~1hr with lid on. Warm 1litre of total prepared stock in a saucepan, stir the rice into the meat sauce, and then add a ladleful of the hot stock. Stir until the sauce/rice becomes thick again, and then add another ladleful of the stock. Continue until stock is finished. When finished and rice is cooked, beat in the Parmesan, salt + pepper and dollop onto your plate.
Serving Size: 6 generous serves
Number of Servings: 6
Recipe submitted by SparkPeople user MISSJANE2011.
Serving Size: 6 generous serves
Number of Servings: 6
Recipe submitted by SparkPeople user MISSJANE2011.
Nutritional Info Amount Per Serving
- Calories: 464.8
- Total Fat: 18.6 g
- Cholesterol: 21.5 mg
- Sodium: 1,131.6 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 3.9 g
- Protein: 33.9 g
Member Reviews