Oven-Baked Mince Risotto
Serves: 6 Prep Time: 15 minutes Cook Time: 25 minutes
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Ingredients
- 375g/12oz lean beef mince
- 50g/2oz butter
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 400g/14oz arborio (risotto) rice
- 150ml/¼pint red wine
- 1.2L/2pint good, hot vegetable stock
- 1-2 fresh or dried bay leaves
- Salt and freshly milled black pepper
- 1 x 175g jar grilled or roasted peppers in oil, drained and roughly chopped
- 1 x 310g jar grilled or roasted aubergines in oil, drained and roughly chopped
- 1 large handful freshly chopped flat-leaf parsley
- 50g/2oz freshly grated Parmesan
- Parmesan shavings, to garnish, optional
Method
- Preheat the oven to Gas mark 4, 180°C/350°F.
- Lightly grease a 5L/8.8pint ovenproof casserole dish with a well-fitting lid.
- In a large shallow non-stick frying pan melt half the butter and cook the mince, onion and garlic for 5-7 minutes until brown. Stir in the rice and cook for 1 minute until the rice grains are fully coated.
- Spoon the mixture into the dish. Add the wine, stock, bay leaves and seasoning. Bring to the boil, cover, transfer to the oven and bake for 20 minutes or until the rice is tender and almost all the liquid has evaporated.
- Remove from the oven, stir in the remaining butter, roasted peppers and aubergines, parsley and freshly grated Parmesan.
- Serve the risotto with extra Parmesan shavings and a crisp salad.
Method
- Preheat the oven to Gas mark 4, 180°C/350°F.
- Lightly grease a 5L/8.8pint ovenproof casserole dish with a well-fitting lid.
- In a large shallow non-stick frying pan melt half the butter and cook the mince, onion and garlic for 5-7 minutes until brown. Stir in the rice and cook for 1 minute until the rice grains are fully coated.
- Spoon the mixture into the dish. Add the wine, stock, bay leaves and seasoning. Bring to the boil, cover, transfer to the oven and bake for 20 minutes or until the rice is tender and almost all the liquid has evaporated.
- Remove from the oven, stir in the remaining butter, roasted peppers and aubergines, parsley and freshly grated Parmesan.
- Serve the risotto with extra Parmesan shavings and a crisp salad.
