Updated: May 16, 2019
If you love risotto, always have leftover bolognese sauce, and like me, you groan every time your kids want bolognese AGAIN, then this is the recipe for you!
The twins are great little eaters, but like us all, they have some firm favourites at dinner time and two of them are risotto (or rice as they call it) and bolognese. With a new batch of bolognese cooked I decided to use it as a risotto and the result was DIVINE! The twins thought they had gone to heaven with both favourites incorporated into one meal, and with the addition of hot garlic bread, I was the "best mummy in the world".
I hope you enjoy this different spin on what to do with leftover bolognese.
Prep 10 min // Cook 25 min
100g Parmesan cheese
5 cloves garlic
Half bunch continental parsley (leaves only)
10 fresh basil leaves
Peeled zest 1 lemon
15g olive oil
150g white wine
350g Aborio rice
2tbs vegetable stock concentrate
2 cups bolognese sauce.
Add Parmesan cheese to a bowl, grate 10sec/sp 9 and set aside.
Add cloves garlic, parsley, lemon peel, onion and chop 5 sec/sp6.
Add oil and sauté 2 min/100deg/sp1.
Add rice and wine, and cook 2min/100 degrees/reverse/sp1.
Add water and stock concentrate or liquid stock.
Add bolognese mix and cook 15min/100deg/reverse/sp soft.
Put in thermos server, mix through Parmesan cheese and rest for 10min to thicken.
Serve with Parmesan cheese and crusty bread or garlic bread.