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Wednesday, June 30, 2021

Recipe: Baked Bolognese Risotto (Gluten Free!)

Easy Baked Bolognese Risotto Recipe - gluten free, easy, meal prep recipes

Hello from a very gloomy, rainy, cold and locked down Sydney. Yep, we're in lockdown thanks to the Deltra strain of COVID-19....

We started our weekend with a COVID test (Jesse - thankfully he had my cold and not COVID) and by Saturday afternoon we found out we'd be spending the next 2 weeks in lockdown - and by Tuesday Jesse was thankfully working from home too.

There's no toilet paper on the grocery store shelves, but it seems people have learnt a little bit from the earlier panic buying because I was actually able to get everything on my grocery list yesterday (woohoo!). 

At our house, lockdown looks like working from home, heaters running constantly (it is SO cold!) , warm lunches and hot chocolate breaks.... and I thought I'd share one of our current favourite lunch/dinners with you in case you're craving some warm, easy comfort food.

This Bolognese Risotto is SO easy to make (no hours of stirring at the stovetop) and seriously delicious too.

So let me share the recipe with you >> 

Easy Baked Bolognese Risotto Recipe - gluten free, easy, meal prep recipes

We made it for dinner earlier in the week and put two serves aside for lunch because it's the perfect warm and comforting winter lunch. Better still? It can even be frozen for a quick and easy on-the-go meal. 

It's also a super versatile recipe as you can change up the ingredients to suit your tastes or throw in some sneaky veggies for the kids or fussy husband.

Easy Baked Bolognese Risotto Recipe (Gluten Free!)

Easy Baked Bolognese Risotto Recipe (Gluten Free!)

Servings: 2-4 servings
Author: Southern In Law
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
The easiest way to make risotto, this Baked Bolognese Risotto Recipe is gluten free, easy and seriously delicious! A new family favorite recipe for lunch or dinner and a great meal prep recipe as it can be frozen or made in advance.


  • 250g beef mince
  • 1 onion, finely diced
  • 1 carrot, finely diced or shredded (optional)
  • 1 zucchini, finely diced or shredded (optional)
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 2 tbsp (50g) tomato paste
  • 400g canned crushed tomatoes
  • 1/2 tsp dried italian herbs (I tend to use more + extra oregano)
  • 1 cup (220g) arborio rice
  • 2 cups chicken or vegetable stock
  • 1 cup water
  • Salt and pepper, to taste
  • 1/2 cup grated parmesan cheese


  1. Preheat your oven to 200C/390F.
  2. Set aside a large heatproof casserole dish or cook this in a dutch oven or heatproof saucepan.
  3. Add your beef mince, vegetables and olive oil to a large saucepan or dutch oven and cook, stirring over a medium heat until your mince has browned and your vegetables have softened.
  4. Add your tomato paste, crushed tomatoes, herbs, arborio rice, stock, water and salt and pepper and bring the mix to the boil.
  5. Once your mix has come to the boil, remove from the heat and pour into your casserole dish (or if using a heatproof dutch oven/saucepan, leave this in the pot and cover with foil) and cover with foil.
  6. Place into the oven and bake for 30-40 minutes, or until your rice is cooked through. (TIP! Check your risotto half way through cooking. If the liquid is fully absorbed and the rice is not cooked through, stir through some extra water and continue cooking).
  7. Once cooked, stir through your parmesan cheese and add any extra seasonings if desired.
  8. Serve immediately or allow to cool before storing in the fridge or freezing.
risotto, lunch, dinner, gluten free, bolognese, risotto recipes, baked risotto, easy, meal prep, make ahead, freezer friendly
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