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Bolognese risotto

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Ingredients

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1 tbsp olive oil
250g beef mince (5% fat)
1 brown onion, finely chopped
1 carrot, peeled and finely diced
2 garlic cloves, crushed
1/4 tsp celery salt
1/2 tbsp tomato purée
1/2 bell red pepper, deseeded and finely diced
150g arborio risotto rice
1 x 400g can chopped tomatoes
1 dried bay leaf
1/2 tsp dried oregano
2 tsp Worcestershire sauce
400ml beef stock
50ml semi-skimmed milk
Small handful of fresh basil, finely chopped, plus a few leaves to garnish
25g halloumi cheese, grated

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Bolognese risotto

It sounds a little out there but merging two classic Italian dishes tastes amazing and it uses up a lot of pantry staples, too. Grating over halloumi at the end might be unconventional, but the saltiness adds an extra flavour bomb and enhances the oozy texture.

Features:
    Cuisine:
    • 40 Mins
    • Serves 2
    • Medium

    Ingredients

    Directions

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    1. Heat one teaspoon of olive oil over a medium-high heat in a large frying pan and scrape in the beef mince. Break it up with your spoon and brown (for about 5 minutes) until there are no more pink bits. Transfer to a plate with a slotted spoon and set aside.

    2. Add the remaining olive oil to the same pan and turn the heat down slightly. Add the onion and carrot and sauté gently for 5-10 minutes until softened and translucent but not coloured.

    3. Stir in the garlic, celery salt, tomato purée and red pepper and cook for 1 minute more. Turn the heat up slightly and add the arborio rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent.

    4. Tip the mince back into the pan with the chopped tomatoes, bay leaf, oregano and Worcestershire sauce and mix well.

    5. Add a ladleful of beef stock and cook over a low-to-medium heat, stirring frequently, until nearly all the stock has been absorbed by the rice.

    6. Gradually add the milk and the remainder of the stock a little at a time and continue to simmer and stir. By the time the final 100ml of stock has been added, the rice should be tender with a slightly chalky bite – this should take about 15 to 20 minutes so keep tasting.

    7. The overall consistency should be loose and creamy but not sloppy. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

    8. Remove the pan from the heat and adjust the seasoning if necessary. Stir through the basil leaves and let the risotto sit for 2 minutes.

    9. Divide the bolognese risotto between bowls and top with a grating of halloumi. Garnish with a few basil leaves just before serving.

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