Oven-Baked Cheesy Gochujang Bacon and Beef Risotto
with Spinach and Mushrooms
- Soya
- Milk
- Egg
Love risottos, but wish there was no stirring involved? This Oven-Baked Cheesy Gochujang Beef and Bacon Risotto is a simplified version of the traditional risotto, baking in the oven instead to absorb all the stock and flavours.
Ingredients
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
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
90 grams
British Smoked Bacon Lardons
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
20 grams
Butter
Utensils
Instructions
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 bacon, beef mince and sliced mushrooms and fry until both are browned, 4-5 mins. Use a spoon to break up the beef mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
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.
Add the risotto rice, tomato puree and garlic to the beef and mushrooms. 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, 25-30 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
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.
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.
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 to your desired consistency.
Share your gochujang risotto between your serving bowls.
Enjoy!
Step 1 MOD: Add the bacon to the pan with the mince. Fry for the same amount of time. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this risotto tasty and satisfying.
- Ease of prep: The recipe was very easy to make, simplifying the traditional risotto process.
