AIS Sports Nutrition

Baked beef risotto

Spray canola or olive oil
1 onion, finely chopped
2 teaspoons minced garlic
350 g lean beef mince
1½ cups arborio rice
1 litre (4 cups) MAGGI Beef Stock
150 g baby spinach leaves
400 g sweet potato (kumera), cut into small cubes
1 tablespoon finely grated Parmesan cheese
freshly ground black pepper, to taste

Preheat the oven to moderate (180°C or 350°F). Spray a large pan with oil and heat. Cook the onion, garlic and mince for about 5 minutes or until browned, breaking up any lumps of mince with a fork. Add the rice and stir until well combined. Stir in the stock, spinach and sweet potato and bring to the boil. Transfer the mixture to a 2 litre (8 cup) capacity ovenproof dish. Cover and bake for 20 minutes. Remove the lid from the dish, stir the risotto well and return to the oven to cook, uncovered, for a further 10 minutes or until the rice is tender and the stock has been absorbed. Stir in the parmesan cheese and season to taste. Serve immediately.

 

ANALYSIS per serve 
Energy kJ (Cal)
2952 (705)
2214 (529)
Carbohydrate (g)
103
77
Protein (g)
35
26
Fat (g)
16
12
Iron, Zinc

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 3-4

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