Recipe: Skinny One-Pot Bolognese Risotto

I’m pretty sure Risotto is the ultimate Autumn-food. When you are trying to adapt to it suddenly being dark at 6pm and it getting really blooming chilly all of a sudden, you just need something warm and filling, and risotto is just the thing.

This dish is perfect for one of those days when you’ve been soaked by the rain on the way home from work, you’ve changed into some comfies, closed the curtains, lit some candles and are just curling up for a cosy night in, with the sound of the rain splattering onto the windows as your underscore – bliss!

I had seen a few different recipes for this type dish online, however I wanted to see if I could fill it out with veg and make it delicious and filling but not too indulgent…and I think I’ve got it. This is full of veg (at least 3 of your five a day!), it’s rich and meaty, it feels like you are filling up on carbs, but its got less than 500 calories for a big bowl of it – winning!

Hope you enjoy!


Serves: 4

Calories per serving: 472

What You Will Need:

  • Large Non-stick Frying Pan
  • 500g 5% fat lean beef mince
  • 1 litre beef stock
  • 2 Carrots
  • 3 large or 4 smaller Courgettes
  • 1 Red Onion
  • 2 cloves of Garlic
  • 225g Arborio Risotto Rice
  • 500g tomato passata
  • Italian herbs
  • Salt and Pepper

How To Do It:

  1. Chop the Onion, Garlic, Carrots and Courgette into small pieces.
  2. Fry the Onion and Garlic for a minute or two in the Frying Pan until it is starting to soften.
  3. Add the Beef mince until it is starting to brown.
  4. Add the Chopped Carrots and Courgette
  5. Stir until the Veg is softening and the Beef is cooked through.
  6. Add the Rice and mix through until evenly distributed.
  7. Add the Passata and season with the Italian Herbs and the Salt & Pepper.
  8. Mix well.
  9. Pour in about a quarter of the Beef Stock and allow to reduce until almost all absorbed.
  10. Repeat with the rest of the Beef Stock, small amounts at a time.
  11. Once it is all absorbed, serve sprinkled with a little parmesan cheese – YUM!

This risotto can be frozen in portion sized bags and reheated in the microwave when required – just make sure it is piping hot!

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