Bolognese Risotto

I was very uninspired to cook dinner today. My attempts to start at 4pm were thwarted by the two toddlers vying for my attention. Instead of cooking, I was in the sandpit chasing ants and ensuring there were equal amounts of sand allocated to each toddler. Then there was the request for an early bath, followed by the truck delivering topsoil for our new lawn. By the time 5pm had rolled around, I was looking at the takeaway pamphlets, thinking that after I had just posted a Meal Planner, I really shouldn’t be buying takeaway!! And I have not been organised enough to have leftovers in the freezer. I had no time left to do the lasagne, so after a brief search through my list of recipes (yes, another list), I can present to you … the Bolognese Risotto! Served to a happy family by 5:45pm.

Ingredients:
2 tablespoons olive oil
1 stick celery, finely chopped (I had capsicum instead)
1 small carrot, finely chopped
1 onion, finely chopped
2 cloves garlic, crushed (I use minced garlic)
500g minced beef
1.5 cups arborio rice
1/2 cup dry white wine (I drank the other 1/2)
1/4 cup tomato paste
4 cups beef stock
25g butter, chopped
1 cup grated parmesan cheese (or any shredded cheese)
1/4 cup fresh oregano leaves (out of garden, can use parsley also)
extra fresh oregano and grated parmesan cheese to garnish

Method:
1. Heat oil in large pan, add celery, carrot, onion and garlic; cook, stirring until vegetables are soft.
2. Add mince; cook, stirring, until mince is browned all over. Add rice; cook, stirring, for a further 1 minute.
3. Combine wine, paste and stock in a large jug. Add half of the stock mixture to pan; simmer uncovered, stirring occasionally, for about 10 minutes, or until almost all of the liquid has been absorbed by the rice.
4. Stir in remaining stock mixture; simmer uncovered, stirring occasionally, for a further 10 minutes, or until rice is tender. Stir in butter, cheese and oregano.
5. Garnish with extra fresh oregano and grated parmesan cheese.

Recipe by Allison

It’s my photo … but thanks for the recipe, and Reference to:
Woman’s Day Everyday Food, June 16, 2003 (an oldie, but a goodie!)

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