Recipe

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• 1 tbsp olive oil
• 1 onion, finely minced
• 500 g beef mince
• 500 g pasta sauce
• 1 1/2 cups arborio rice
• 1 1/2 cups water
• 1 cup frozen peas
• 1/2 cup basil leaves
• salt and pepper
• grated cheese, to serve

• 1 Heat oil in large saucepan.
• 2 Add onion, cook, stirring till soft.
• 3 Add beef mince, cook stirring until changed in colour.
• 4 Add sauce, rice and water, bring to boil.
• 5 Pour rice mixture into large ovenproof dish.
• 6 Cover dish with double layer of foil.
• 7 Cook in moderate oven 180 C for 30 minutes until rice is tender.
• 8 Steam peas till tender and add to risotto with basil.
• 9 Season with salt and pepper.
• 10 Serve topped with cheese.