Baked beef risotto

• Preparation time 10 minutes
• Cooking time 35 minutes
• Serves 3-4

Ingredients

• Spray canola or olive oil
• 1 onion, finely chopped
• 2 teaspoons minced garlic
• 350 g lean beef mince
• 1½ cups arborio rice
• 1 litre (4 cups) MAGGI Beef Stock
• 150 g baby spinach leaves
• 400 g sweet potato (kumera), cut into small cubes
• 1 tablespoon finely grated Parmesan cheese
• freshly ground black pepper, to taste

Method

1. Preheat the oven to moderate (180°C or 350°F).
2. Spray a large pan with oil and heat.
3. Cook the onion, garlic and mince for about 5 minutes or until browned, breaking up any lumps of mince with a fork.
4. Add the rice and stir until well combined.
5. Stir in the stock, spinach and sweet potato and bring to the boil.
6. Transfer the mixture to a 2 litre (8 cup) capacity ovenproof dish.
7. Cover and bake for 20 minutes.
8. Remove the lid from the dish, stir the risotto well and return to the oven to cook, uncovered, for a further 10 minutes or until the rice is tender and the stock has been absorbed.
9. Stir in the parmesan cheese and season to taste. Serve immediately.

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018, Rice, survival-for-the-fittestRice