Lamb Bolognese Risotto

Pour the boiling water (see ingredient list for amount) into a pan, stir in the red wine stock, pop on medium-high heat and bring to the boil and stir until dissolved. Reduce the heat to low and leave the stock to keep warm. Meanwhile, heat a large wide-bottomed saucepan or a frying pan on medium-high heat (no oil). When hot, add the lamb and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks.

Once browned, add the onion and carrot, stir and cook until the veg have softened, 5-6 mins, stirring occasionally. Add the garlic and cook, stirring for 1 minute and season with salt and pepper. Stir in the rice and cook until the rice is translucent at the edges, 1-2 mins. Stir through the passata, bring to the boil and reduce to a simmer until the liquid has been absorbed, 2 mins.

Next, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. It should take about 20-25 mins to cook and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

If the risotto isn't quite cooked but the stock has been absorbed, simply add a splash of water and keep cooking until the rice is tender. Once the risotto is cooked, remove from the heat. Add the cheese, butter and three-quarters of the parsley. Stir vigorously until everything is melted and combined.