Ingredients

• oil for cooking
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp MAGGI Hot Chilli Sauce
• 100g button mushrooms, chopped
• 350g lean beef mince
• 1½ cups arborio rice
• 4 cups beef stock
• 150g green beans, trimmed and chopped
• 400g sweet potato, cut into 1cm cubes
• 1 tbsp finely grated parmesan cheese
• 3 tbsp coarsely chopped basil
• freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.
2. Heat oil in a medium non-stick frying pan over medium heat. Add onion, garlic, MAGGI Hot Chilli Sauce, mushrooms and mince and cook for about 5–8 minutes or until browned.
3. Add rice. Stir in the stock, beans and sweet potato and bring to boil. Transfer to a 6-cup-capacity baking dish.
4. Cover and bake for 20 minutes.
5. Remove cover, stir risotto well and return to the oven to cook, uncovered, for a further 10 minutes or until rice is tender and the stock has been absorbed
6. Stir through cheese and basil and season with pepper.