Beef Mince Cheesy Korean Inspired Risotto
with Spinach
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
20 grams
Chicken Stock Paste
50 grams
Gochujang Paste
(Contains Soya)
175 grams
Risotto Rice
30 grams
Tomato Puree
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 grams
Honey
Not included in your delivery
500 milliliter(s)
Water for the Stock
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil your 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 the pan is hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the kettle has boiled, pour the water (see pantry for amount) into a measuring jug.
Add the chicken stock paste and gochujang and stir well to combine. This is your gochujang stock.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the risotto rice, tomato puree and garlic, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the gochujang stock. 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, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
When the risotto is cooked, remove it from the oven and sitr in the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Next, stir in the butter (see pantry for amount), honey and hard Italian-style cheese.
Season to taste with salt and pepper if needed. TIP: Add a couple splashes of water to loosen the risotto if needed.
Share your gochujang risotto between your serving bowls.
Enjoy!
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