Italian

"Nigella's" re-jigged Risotto Bolognaise is for Dinner.

"Nigella's" re-jigged Risotto Bolognaise takes 15 minutes to prepare.

"Nigella's" re-jigged Risotto Bolognaise takes 60 minutes to cook.

"Nigella's" re-jigged Risotto Bolognaise makes 6 servings.

The ingredients for "Nigella's" re-jigged Risotto Bolognaise are:

500g organic lean mince beef
250g arborio rice
1 onion
2 sticks celery
2 carrots
6 cloves garlic
4 anchovy fillets (optional)
1 tbpsn olive oil
2 x 400g tomato puree
1 litre stock, preferably veal, but vegie OK
180g Parmesan cheese, grated
S+P to taste

Here is how you make "Nigella's" re-jigged Risotto Bolognaise:

Blitz the onion, celery, carrot, garlic, anchovy fillets in a processor to a fine mush, and slowly cook in a deep heavy ovenproof casserole with a lid in the oil for 5-10mins. Add the meat, let it brown a little, and then add the tomato puree. Put this into a 150 deg C oven for ~1hr with lid on. Warm 1litre of total prepared stock in a saucepan, stir the rice into the meat sauce, and then add a ladleful of the hot stock. Stir until the sauce/rice becomes thick again, and then add another ladleful of the stock. Continue until stock is finished. When finished and rice is cooked, beat in the Parmesan, salt + pepper and dollop onto your plate. Serving Size: 6 generous serves Number of Servings: 6Recipe submitted by SparkPeople user MISSJANE2011.

The nutritional information for "Nigella's" re-jigged Risotto Bolognaise is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 464.8

• Total Fat: 18.6 g
• Cholesterol: 21.5 mg
• Sodium: 1,131.6 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 3.9 g
• Protein: 33.9 g

"Nigella's" re-jigged Risotto Bolognaise is Italian cuisine.