Bolognese Risotto

A twist on two Italian favourites, good old Bolognese, and a hearty risotto. This recipe comes courtesy of our member Sarah, who shared in in our Facebook group and got a lot of interest.

At less than 300 calories a portion this is perfect for those needing lower calorie options to fit in with their nutrition plan.

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Bolognese Risotto

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5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 40 minutes
  • Yield: 4 1x


Delicious combination of two Italian favourites!



Medium onion, diced

150g Arborio Risotto Rice

4 Large White Mushrooms, sliced

Minced garlic clove

Medium courgette, diced

1 stick celery, diced

500g Passata

2 Tbsp Tomato Puree

250g Beef Mince, 5% Fat

1 Tbsp dried Oregano

1 Tbsp dried Basil

2 Beef Stock Cubes made up with 900ml Water

Frylight Cooking Spray


  1. Spray pan with fry light, add all veg & garlic apart from mushrooms & fry for a couple of minutes.
  2. Add mince & fry for about 5 mins until browned.
  3. Add rice, passata, tomato puree, herbs & season with salt & pepper.
  4. Gradually add the beef stock stirring frequently until you have about 250ml remaining.
  5. Add mushrooms & remaining stock & cook for about 5 mins.
  • Prep Time: 10
  • Cook Time: 30


  • Calories: 299

6 replies on “Bolognese Risotto”

Tried this on Thursday and love it. I made half quantity for us and found I needed a little bit more stock. Will definitely be having this again it was ? yummy

Should be as long as you cool it as quickly as possible then make sure it is completely reheated and piping hot all the way through before you eat it.

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