Oven-Baked Cheesy Gochujang Beef Risotto
with Spinach and Mushrooms
- Soya
- Milk
- Egg
Love risottos, but wish there was no stirring involved? This Oven-Baked Cheesy Gochujang Beef 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
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
Nutrition Values
Utensils
Cooking Steps
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 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 mince.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The gochujang adds a mild, pleasant kick that most find well-balanced, though some felt the overall flavour needed more depth and suggest adding extra black pepper or herbs.
- Ease of prep: Quick to pull together with minimal hands-on time, as most of the cooking happens in the oven.
- Suggestions: If the rice is still firm after the stated time, add an extra 100ml of water and continue cooking; some found the hob method easier to control than oven-baking. Consider skipping the honey if you prefer a less sweet finish, and adding extra vegetables such as peas or peppers to boost colour and variety.
- Next-day meals: Reheats well, making it a solid choice for next-day lunches.
- Portions: Portions are generous and filling; those who prefer a lighter meal may want to serve smaller amounts.
