Oven-Baked Cheesy Gochujang Beef Risotto
with Spinach
Love risottos, but wish there was no stirring involved? This Oven-Baked Cheesy Gochujang Beef Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
175 grams
Risotto Rice
30 grams
Tomato Puree
20 grams
Chicken Stock Paste
50 grams
Gochujang Paste
(Contains Soya)
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Honey
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, peel and grate the garlic (or use a garlic press).
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the risotto rice, tomato puree and garlic to the beef. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount), chicken stock paste and gochujang. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
When the risotto is cooked, remove it from the oven and stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Stir the butter (see pantry for amount), honey and hard Italian style cheese through the risotto. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share your gochujang risotto between your serving bowls.
Enjoy!
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