Bolognese Risotto
Pepper & Me
Two comfort food favourites come together in this rich and creamy bolognese risotto. Hearty, cheesy and packed with classic Italian-inspired flavours.
Ingredients
2 cups prepared bolognese or ragu (homemade or good-quality store-bought)
1 tbsp oil
1 onion, finely diced
1 1/2 cups arborio rice
1 tbsp Italian Stallion
4 tbsp Stock Market
3 1/2 cups boiling water
25g butter
1/2 cup parmesan, finely grated
1 tsp Man Grind Flakes
Directions
Prepare a batch of your favourite bolognese or ragu ahead of time, or use a good-quality store-bought version, and have 2 cups ready for the risotto.
Finely dice the onion and add to a large deep frying pan or cast-iron casserole with the oil. Place over medium-high heat and sauté for 2–3 minutes until softened.
Mix the Stock Market and boiling water together in a jug.
Add the rice and Italian Stallion, stirring to coat. Add the prepared bolognese and mix to combine.
Begin adding the stock, about ¾ cup at a time, stirring occasionally until the liquid is absorbed before adding more. Keep the risotto at a gentle simmer, gradually adding the remaining stock.
After about 18 minutes, the rice should be tender and the stock absorbed.
Reduce the heat to low and stir through the butter, parmesan, and Man Grind Flakes until melted and glossy.
Serve topped with extra parmesan and fresh basil or parsley.
