Beef Mince Risotto
This delicious recipe has been shared with us by Sam Colden from The Annoyed Thyroid. This dish is best described as risotto meets spaghetti Bolognese. What a unique way to cook mince! Serve with a side salad and herb bread for a complete meal.
Recipe Tester Feedback: "An unusual way to make risotto, but it really works. Dresses up mince to become a really delicious dish." -Bec B.
Preparation Time 2 minutes
Cooking Time 35 minutes
Can be frozen
- Parmesan cheese - 60g, cubed
- garlic clove - 1, peeled
- onion - 1, peeled and quartered
- butter - 90g
- tomato paste - 100g, or pizza sauce
- tinned tomatoes - 400g, diced
- vegetable stock - 70g, paste
- beef mince - 500g
- water - 300g
- white rice - 200g, long grain
- peas - 1 cup, frozen
- fresh basil - 1/2 bunch
- Add the cubed Parmesan cheese (60g) to the bowl. Grate Speed 8 / 10 seconds. Set aside.
- Add the garlic clove (1) and onion (1) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the butter (90g) to the bowl. Program 4 minutes / 110C* / Speed 1, measuring cap off.
- Add the tomato paste (100g), tomatoes (400g tin) and stock paste (70g) to the bowl. Program 5 minutes / Steaming Temperature / Stirring Speed. Place the internal steaming basket on top of the lid to prevent spatters.
- Add the mince (500g) to the bowl. Program 8 minutes / Steaming Temperature / Stirring Speed.
- Insert the whisk attachment. Add the water (300g) and rice (200g) to the bowl. Program 17 minutes / 100C / Stirring Speed, measuring cap on. If you like your rice a little softer, cook for an extra 3-5 minutes.
- Add the peas (1 cup), basil (1/2 bunch) and reserved Parmesan cheese to the bowl at the last minute. Mix with your spatula until combined.
- Place in an insulated server to rest for at least 5 minutes, or until the rice is to your liking.