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–+ servings
Risotto bolognese in a large shallow round casserole dish with a bowl of green beans and a crusty bread on the side.
4 from 1 vote

Risotto Bolognese

By: Deborah
Risotto bolognese combines creamy risotto rice with a rich beef ragu, parmesan, and mozzarella for the ultimate comforting dinner. A hearty twist on classic bolognese, perfect for family meals or batch cooking. 
PREP: 10 minutes
COOK: 35 minutes
TOTAL: 45 minutes
Servings: 6 people
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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.
 
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Nutrition

Calories: 638kcal | Carbohydrates: 38g | Protein: 31g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 819mg | Potassium: 927mg | Fiber: 3g | Sugar: 6g | Vitamin A: 759IU | Vitamin C: 9mg | Calcium: 258mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS bolognese risotto recipe, comfort food, creamy beef risotto, hearty family dinner recipe, Italian comfort food, one pot beef risotto, risotto bolognese, risotto with ragu, twist on spaghetti bolognese, winter warmer
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