Oven-Baked Cheesy Gochujang Beef Risotto
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Oven-Baked Cheesy Gochujang Beef Risotto

with Spinach

Tags:
Prepped in 10
Allergens:
Soya
Milk
Egg

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3474 kJ
Energy (kcal)830 kcal
Fat35 g
of which saturates17.6 g
Carbohydrate86.5 g
of which sugars14.4 g
Protein43.2 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Kettle
Garlic Press
Lid

Instructions

1

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.

2

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.

3

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, 20-25 mins.

4

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.

5

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.

6

Share your gochujang risotto between your serving bowls.

Enjoy!