Risotto Bolognese with Cheesy Garlic & Parsley Croutons

1.Preheat the oven to 180°C/160°C (fan)/gas 4. Boil a kettle. Peel and chop your brown onion(s) finely. Top, tail, peel, and dice your carrot(s) finely. Peel and finely chop (or grate) your garlic.

2.Heat a large, wide-based pan with a drizzle of olive oil over medium heat. Add the chopped onion, chopped carrot, and half the chopped garlic with a generous pinch of salt and cook for 4-5 min until softened.

3.While the onion and carrot are softening, dissolve your beef stock mix and soy sauce in 400ml [520ml] [700ml] boiled water.

4.Once softened, add your beef mince to the pan and cook for 2-3 min, breaking up with a wooden spoon. Once the mince has broken up, add your arborio rice and cook for 1 min until toasted and fully coated in the oil.

5.Add the chopped tomatoes, dried oregano, and beef stock and cook for 25-30 min, stirring frequently, until all of the stock has been absorbed, the rice is cooked, and the beef is cooked through (no pink meat).

6.While the risotto is cooking, cut your ciabatta into small cubes. Chop your parsley finely, including the stalks. Add the ciabatta cubes to a baking tray with the remaining chopped garlic, most of the chopped parsley, and most of your grated Italian hard cheese. Drizzle with olive oil and toss. Put the tray in the oven for 8-10 min until the croutons are toasted.

7.While the croutons are in the oven, wash your rocket, then pat it dry with kitchen paper. Combine 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a large bowl with a generous grind of black pepper. Add the rocket and give everything a good mix up.

8.Serve the risotto bolognese topped with the garlic & parsley croutons and the rocket salad to the side. Sprinkle over the remaining chopped parsley and grated Italian hard cheese. Enjoy!