"Nigella's" re-jigged Risotto Bolognaise

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of "Nigella's" re-jigged Risotto Bolognaise calories by ingredient


Introduction

This is a good old-fashioned risotto requiring at least an hour of your time, but trust me, it's worth it! This is a good old-fashioned risotto requiring at least an hour of your time, but trust me, it's worth it!
Number of Servings: 6

Ingredients

    500g organic lean mince beef
    250g arborio rice
    1 onion
    2 sticks celery
    2 carrots
    6 cloves garlic
    4 anchovy fillets (optional)
    1 tbpsn olive oil
    2 x 400g tomato puree
    1 litre stock, preferably veal, but vegie OK
    180g Parmesan cheese, grated
    S+P to taste

Tips

Add more processed vegies in the initial step if you want to up your vegies for the day, and you can also cut the mince beef down to 250g.


Directions

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.