Bolognese risotto with a splash of Lea & Perrins - delicious. magazine

Ingredients

• Vegetable oil for frying
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3 carrots, peeled and chopped into 2cm dice
• 2 red peppers, chopped into 2cm dice
• 2 tbsp tomato purée
• 300g risotto rice (such as arborio)
• 150ml red wine
• 400g British beef mince
• 2 x 400g tins chopped tomatoes
• 3 tbsp Lea & Perrins Worcestershire sauce
• 750ml beef stock
• 100ml whole milk
• 100g grated mozzarella (the dry kind for cooking) or cheddar