Bolognese-Style Risotto
with Parmigiano Reggiano, basil & mascarpone4.5(388)
Calories
:
910 kcalProtein
:
32.4g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
Did you know that mascarpone is considered a fresh cheese, just like cottage cheese, cream cheese and fresh meikaas? If the cheese production lacks maturation, then it is classified as a fresh cheese.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Risotto rice
100 g
Seasoned minced meat blend
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
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))
½ piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
2.5 g
Fresh basil
(May be present: Selderij)
1 sprig
Fresh rosemary
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)3807 kJ
Calories910 kcal
Fat45.4 g
Saturated Fat24.7 g
Carbohydrate88.3 g
Sugar20.4 g
Dietary Fiber15.1 g
Protein32.4 g
Salt4.4 g
Trans Fat0.2 g
Potassium75.9 mg
Calcium16.5 mg
Iron0.2 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
1
- 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.
2
- 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.
3
- 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.
4
- Serve the risotto on deep plates.
- Garnish with the basil and the rest of the Parmigiano Reggiano.
