Alive and Cooking

Baked Beef and Cheesy Risotto

Send to a friend send to a friend! print print recipe


300g minced beef
1 tbsp tomato paste
½ onion, finely chopped
½ tsp crushed garlic
300g Arborio rice
200g cubed cheese
¼ cup chopped parsley
5 sage leaves, chopped
1 litre chicken stock
White pepper


In a mixing bowl combine the mince, chopped onion, half the crushed garlic, half the parsley and sage, salt and pepper and the tomato paste, then form the mixture into bite sized balls.
Pour the rice into an ovenproof casserole dish, mix in the remaining parsley, sage and garlic and pour in the stock.
Arrange the meatballs in the casserole with the rice, place on a lid and bake in the oven at 180°C for about 20-30 minutes.
Take off the lid add a little more stock if necessary then tumble in the cubed cheese, turn the oven up to 200°C and bake for a further 10 minutes or until the cheese is just melted.

Baked Beef and Cheesy Risotto