Ultimate Baked Bolognese Risotto

This is comfort food turned up to eleven! With all the best bits from a Bolognese, a lasagne and a risotto, this dish is just one big hug from the inside out...


Simple to prepare, with just a little chopping and stirring to do before it goes into the oven, this recipe is ideal for a Friday night or a weekend supper - especially now the cold nights are starting to draw in! Serve simply with some veg or a dressed salad or go all in and have chunks of garlic bread for dipping in the sauce!


Ultimate Baked Bolognese Risotto

Serves 6-8

300g minced beef

200g chestnut mushrooms, quartered

20g dried porcini mushrooms

750ml hot beef stock

olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

200g arborio rice

200ml passata

1 tbsp tomato purée

1 tbsp balsamic vinegar

1 tsp dried oregano

2 balls mozzarella, sliced

30g parmesan, finely grated

Heat the oven to 200C/fan 180C/gas 6. Spread the mince and chestnut mushrooms out on a non-stick baking tray. Cook for 20-25 minutes, stirring now and again until the mince is browned and the mushrooms have taken on some colour and their excess liquid has evaporated.

Meanwhile, put the dried mushrooms in a bowl and pour over 150ml of the hot stock.

Heat the olive oil in a shallow casserole or deep ovenproof frying pan and cook the onion until softened. Add the garlic, cook for a minute then add the rice and stir through the oil and onions until fully coated.

Strain the mushroom liquor (leaving behind any grit). Chop the soaked mushrooms and stir them in, then gradually add the mushroom liquor, stirring as you go. Add the rest of the beef stock a ladleful at a time, adding more once the previous ladleful has been absorbed, until the rice is nearly cooked. Stir in the passata then tip in the roasted minced beef, mushrooms, tomato purée, balsamic vinegar and oregano. Season well with salt and pepper then bring to a simmer, adding a little more water if it looks dry.

Stir in ¾ of the mozzarella. Sprinkle the rest over the top with the parmesan. Put in the oven for 25 minutes, uncovered, until golden and bubbling. Serve with green veg or a dressed salad.