Bolognese-Style Risotto

Name: Bolognese-Style Risotto with Parmigiano Reggiano, basil & mascarpone
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Risotto rice; 1 piece Garlic; 1 piece Onion; 1 piece Carrot; 1 pack Chopped tomatoes with basil; 1 sachet(s) Sicilian-style herb mix; 1 piece Bay leaf; 50 g Mascarpone; 20 g Parmigiano Reggiano DOP; 5 g Fresh basil; 1 sprig Fresh rosemary; 200 g Pork mince; 500 milliliters Low sodium beef stock; 2 tablespoon [Plant-based] butter; 2 teaspoon Balsamic vinegar; to taste Salt and pepper

with Parmigiano Reggiano, basil & mascarpone

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Did you know that you can steep bay leaves in water to make a tea that aids digestion?

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Risotto rice

½ piece

Garlic

½ piece

Onion

1 piece

Carrot

½ pack

Chopped tomatoes with basil

½ sachet(s)

Sicilian-style herb mix

1 piece

Bay leaf

25 g

Mascarpone

(Contains: Melk (inclusief lactose))

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

2.5 g

Fresh basil

(May be present: Selderij)

1 sprig

Fresh rosemary

100 g

Pork mince

(May be present: Selderij, Soja, Tarwe, Ei, Mosterd)

Not included in your delivery

250 milliliters

Low sodium beef stock

1 tablespoon

[Plant-based] butter

1 teaspoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3803 kJ

Calories909 kcal

Fat46.7 g

Saturated Fat24.3 g

Carbohydrate89.2 g

Sugar21.7 g

Dietary Fiber15.3 g

Protein31.9 g

Salt4.5 g

Trans Fat0.1 g

Potassium306 mg

Calcium48 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole

Cooking Steps

Prepare the stock.
Melt half of the butter in a deep frying pan over medium-high heat. Fry the mince for 3 minutes, separating it as you do so, then remove from the pan and set aside.
Meanwhile, chop the onion and crush or mince the garlic. Dice the carrot.
Melt the rest of the butter in the same pan over medium-high heat. Fry the garlic, onion and carrot for 6 - 8 minutes, then deglaze with the balsamic vinegar.

Stir in the risotto rice and toast the grains for 1 minute.
Add the tomatoes, rosemary and bay leaf, then pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly.
Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Grate the Parmigiano Reggiano and chop the basil.
When the risotto is done, remove the rosemary and the bay leaf.
Add the mince and the Sicilian-style herbs, then mix well and cook for 1 more minute.
Take the pan off the heat, then stir in the mascarpone and half of the Parmigiano Reggiano. Season to taste with salt and pepper.