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Oven-Baked Cheesy Gochujang Beef Risotto

Oven-Baked Cheesy Gochujang Beef Risotto

with Peas and Chives
4.5(310)Review Summary
Lily Stevens
Lily StevensUpdated on May 06, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
869 kcal
Protein
: 
46g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

British Beef Mince

2 unit(s)

Garlic Clove

1 bunch(es)

Chives

175 grams

Risotto Rice

30 grams

Tomato Puree

20 grams

Chicken Stock Paste

50 grams

Gochujang Paste

(Contains: Soya)

120 grams

Peas

15 grams

Honey

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

20 grams

Butter

Energy (kJ)3637 kJ
Energy (kcal)869 kcal
Fat35.3 g
of which saturates17.7 g
Carbohydrate93.2 g
of which sugars17.9 g
Dietary Fibre6.3 g
Protein46 g
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Oven-Proof Pan
•Kettle
•Garlic Press
•Lid

Instructions

PDF
Get Frying
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.

Garlic Time
2

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the chives (use scissors if easier).

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.

Bake your Risotto
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, 25-30 mins.

Add the Peas
4

When the risotto is cooked, remove it from the oven and stir in the peas until piping hot, 1 min.

Finishing Touches
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.

Serve Up
6

Share your gochujang risotto between your serving bowls.

Sprinkle over the chives to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the dish's unique taste, praising its delicious and interesting flavour combination of Italian and Korean cuisines.
  • Ease of prep: Reviewers found this recipe quick and easy to prepare, appreciating the hands-off oven-baking method.
  • Suggestions: Consider adding some of the grated cheese on top before serving; try a variety of vegetables instead of just peas.
  • Portions: Customers noted generous, filling portions that were satisfying for dinner.
AI-generated from customer reviews
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