Oven-Baked Cheesy Gochujang Beef Risotto

Name: Oven-Baked Cheesy Gochujang Beef Risotto with Peas and Chives
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 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; 120 grams Peas; 15 grams Honey; 40 grams Grated Hard Italian Style Cheese; 600 milliliter(s) Boiled Water for the Risotto; 20 grams Butter

with Peas and Chives

Recipe Development TeamPublished on April 23, 2024

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This Oven-Baked Cheesy Gochujang Beef Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Soya

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

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

Nutritional information

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

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

•Kettle

•Garlic Press

•Lid

Cooking Instructions and Tips

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.

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.

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.

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

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.