Risotto bolognese is the ultimate mash-up of two Italian favourites - creamy risotto and rich, slow-simmered ragu. The rice absorbs all the flavour of the beefy tomato sauce, creating a comforting one pan meal that's perfect for chilly evenings, family dinners, or leftover lunches the next day.
The original recipe recipe appeared as part of a Napolina advert in the November 2018 Olive magazine. We love risotto...and bolognese...and this just looked delicious, so I finally made it!
It's a hearty crowd pleasing dish that marries two classics beautifully! A delicious one pot of comfort food. The bolognese is rich and full of flavour and combined with the risotto rice, pesto and cheeses, it's the perfect winter warmer.
Tips
- Optional variations:
- Spicy version - add chilli flakes or 'nduja for some heat.
- Chicken or turkey version - use chicken or turkey mince for a lighter option.
- Vegetarian risotto ragu - swap the mince for lentils or mushrooms and use vegetable stock.
- Creamy tomato version - add mascarpone or cream cheese at the end.
- This risotto bolognese recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Arborio is the easiest to find, but carnaroli gives the creamiest texture.
Yes - but risotto thickens as it sits. Reheat gently with a splash of stock.
Yes - however, the texture will soften slightly. Freeze in portions and reheat slowly with added liquid.
It's inspired by it, but risotto makes it creamier and more of a one pan comfort dish.
Add stock gradually and stop cooking once the rice is tender but still slightly firm.
A crisp green salad, garlic baguette, or your choice of green vegetable side dishes balance the richness perfectly.
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How to make this Risotto Bolognese
Ingredients
- 1 tbsp olive oil
- 130g pancetta cubes
- 500g beef mince
- 1 onion (approx. 120g), finely chopped
- 2 sticks celery, trimmed and finely diced
- 2 cloves garlic, crushed
- 200g risotto rice
- 800ml hot beef stock
- 400g passata
- 3 tbsp green pesto
- 1 ball mozzarella (125g), drained and roughly torn
- 45g parmesan, finely grated
- salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Heat the olive oil in a large shallow ovenproof casserole on a high heat and cook the pancetta for 5 to 6 minutes, until crispy, then add the mince and cook for 4 to 5 minutes, breaking it up with a wooden spoon, until browned. Remove the pancetta and mince from the pan with a slotted spoon.
- Turn the heat down to medium and add the onion and celery to the pan and cook for 5 minutes, or until softened, stirring occasionally. Stir in the garlic and risotto rice and cook for 1 to 2 minutes.
- Combine the hot stock with 200ml of the passata and stir this into the rice, one ladleful at a time, stirring well between each addition until all the stock is used up and the rice is almost tender - this will take about 15 minutes. With 5 minutes to go, heat the grill to high.
- Stir the cooked mince, 2 tbsp of the pesto and the remaining passata through the risotto. Warm everything through and check the seasoning before taking it off the heat. Top with the mozzarella and parmesan.
- Grill for 2 to 3 minutes, or until the cheese is golden and bubbly.
- Mix the rest of the pesto with the extra virgin olive oil, and drizzle over the top, to serve.
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Risotto Bolognese
Equipment
Ingredients
- 1 tbsp olive oil
- 130 g (4.6 oz) pancetta cubes
- 500 g (1.1 lb) beef mince
- 1 onion (approx. 120g) finely chopped
- 2 sticks celery trimmed and finely diced
- 2 cloves garlic crushed
- 200 g (7.1 oz) risotto rice
- 800 ml (3 ½ cups) hot beef stock
- 400 g (14.1 oz) passata
- 3 tbsp green pesto
- 1 ball mozzarella (125g) drained and roughly torn
- 45 g (1.6 oz) parmesan finely grated
- salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Heat the olive oil in a large shallow ovenproof casserole on a high heat and cook the pancetta for 5 to 6 minutes, until crispy, then add the mince and cook for 4 to 5 minutes, breaking it up with a wooden spoon, until browned. Remove the pancetta and mince from the pan with a slotted spoon.
- Turn the heat down to medium and add the onion and celery to the pan and cook for 5 minutes, or until softened, stirring occasionally. Stir in the garlic and risotto rice and cook for 1 to 2 minutes.
- Combine the hot stock with 200ml of the passata and stir this into the rice, one ladleful at a time, stirring well between each addition until all the stock is used up and the rice is almost tender - this will take about 15 minutes. With 5 minutes to go, heat the grill to high.
- Stir the cooked mince, 2 tbsp of the pesto and the remaining passata through the risotto. Warm everything through and check the seasoning before taking off the heat. Top with the mozzarella and parmesan.
- Grill for 2 to 3 minutes or until the cheese is golden and bubbly.
- Mix the rest of the pesto with the extra virgin olive oil, and drizzle over the top to serve.
Notes
- Optional variations:
- Spicy version - add chilli flakes or 'nduja for some heat.
- Chicken or turkey version - use chicken or turkey mince for a lighter option.
- Vegetarian risotto ragu - swap the mince for lentils or mushrooms and use vegetable stock.
- Creamy tomato version - add mascarpone or cream cheese at the end.
- This risotto bolognese recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
David says
Delightful, really tasty dish. Recipe was simple to follow. We would cook the beef for slightly longer and pop it in the liquid for a few minutes
before the grill next time. Perfect hearty dinner. Will definitely make again.
Deborah says
Thank you for your comment. So glad you enjoyed it😊