I wasn’t convinced that this recipe was going to be so great but I have two kids who would eat mince and pasta every single night if they were given the option. I came across this recipe and it involved much the same sort of flavours albeit with rice in place of the pasta. I like risotto but this seemed like the uncultured cousin and I wasn’t sure it would be a good fit for us. It just goes to show that you need to try it before you say you don’t like it. This was a really tasty meal and the whole dish was gobbled up by the four of us, regardless of the fact that it could have fed 6 people.
I will be adding this to our ‘cook it for the kids’ menu, without a doubt.
Oven Baked Mince and Cheese Risotto
Serves: 4 (in our house anyway, I think you could stretch it to 6 with no trouble)
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon oil
500 g beef mince
1 tablespoon soy sauce
6 cups beef stock
2 cups rice
1 cup tasty cheese, grated
2 tablespoons butter
Fry the onions and garlic in the hot oil. Add the soy sauce and mince.
Cook until the mince begins to brown and the liquid from the meat has evaporated.
In a saucepan, bring the beef stock to the boil and add the rice.
Cover and simmer for 10-15 minutes until the rice is almost cooked.
Mix the meat mixture with the rice and add the cheese.
Oil the inside of a casserole dish and pour in the mixture.
Press down on the surface until it is even then place small pieces of butter on top.
Bake at 180°C for 30 minutes, until a crust forms on top.