Easy Plant-Based Mince Bolognese Risotto
with Apple Salad & Parmesan
This is not your usual risotto fare, but one taste of the spag bol-inspired flavours in this dish will have you craving more! Bonus: all the magic happens in your oven so it practically cooks itself!
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 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1
carrot
1
apple
1 bag
mixed salad leaves
1 packet
tomato paste
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
½ packet
vegetable stock pot
1 packet
Balsamic Vinaigrette Dressing
1 packet
garlic paste
1 sachet
Nan's special seasoning
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
2 cup
boiling water
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Meanwhile, grate carrot, then set aside. Thinly slice apple into wedges. • In a medium bowl, combine apple and mixed salad leaves. Set aside.
Little cooks: Help wash and tear the salad leaves!
• To the pan with the mince, add carrot, garlic paste, tomato paste, Nan's special seasoning and arborio 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 beef 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 1/2 the grated Parmesan cheese. 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 plant-based beef bolognese risotto between bowls. Sprinkle with remaining Parmesan. • Serve with apple salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!