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Lamb Bolognese Risotto

Lamb Bolognese Risotto

with Carrot and Parsley

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Chef Mimi has performed culinary magic with this recipe. She’s combined the best of everyone’s favourite dishes, bolognese and risotto, and the result is the delicious, rich base of bolognese and the creamy consistency of risotto.


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

1 pot(s)

Red Wine Stock Paste


200 grams

Lamb Mince

175 grams

Risotto Rice

1 pack(s)

Tomato Passata

1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams



Not included in your delivery

650 milliliter(s)

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3372 kJ
Energy (kcal)806 kcal
Fat33.0 g
of which saturates17.0 g
Carbohydrate91 g
of which sugars16.0 g
Protein33 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Halve, peel and chop the onion into small pieces. Remove the ends from the carrot (no need to peel), halve lengthways and then chop into 1cm wide long strips. Chop into 1cm chunks. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).


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.


Taste the risotto and add salt and pepper if you feel it needs it. Serve in bowls with the remaining parsley sprinkled on top and enjoy!