Double Lamb Bolognese Risotto
with Balsamic Apple Salad & Parmesan
Who loves bolognese? We do. Now, who loves risotto? We do too and that’s why we’ve smashed them together to form the ultimate yummy combo for dinner tonight. With seasoned lamb served with a relaxing apple salad, sit back and enjoy this delicious creation.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
apple
1 packet
mixed salad leaves
2 packet
lamb mince
1 packet
garlic paste
1 packet
tomato paste
1 sachet
Nan's special seasoning
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
½ packet
vegetable stock pot
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
2 cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Grate carrot. • Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince, breaking up with a spoon, in batches, until just browned, 4-5 minutes. • To the pan with the mince, add carrot, garlic paste, tomato paste, Nan's special seasoning and risotto-style rice. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people) and vegetable stock pot (see ingredients), then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: For best results, drain the oil from the lamb mince from the pan before adding the carrot. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• When risotto is ready, stir through the butter and half the Parmesancheese. Season with pepper. • To the bowl with the salad, add balsamic vinaigrette dressing. Toss to coat.
TIP: Stir through a splash of water if the risotto looks dry!
• Divide lamb bolognese risotto between bowls. • Sprinkle with remaining Parmesan. • Serve with balsamic apple salad. Enjoy!