Family Favourite Meat-Free Mince Veggie Bolognese Risotto

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 onion and fry until starting to soften, 4-5 mins. 

Once softened, add the meat-free mince. Fry until the meat-free mince is browned, 4-5 mins more. IMPORTANT: Ensure it's piping hot throughout.

Next, add the risotto rice, tomato puree and garlic to the mince pan.

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), white wine stock powder and sugar (see pantry for amount).

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake the risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, cut the tomato into 1cm chunks.

In a medium bowl, combine the tomato, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix well. 

When the risotto is cooked, remove it from the oven and stir the sun-dried tomato paste, butter (see pantry for amount) and half the hard Italian style cheese through.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Add the rocket to the tomato bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy!