If you like the bol but not the spag, then this Syn Free Bolognese Risotto will be right up your street. The combination of these two Italian classics is sooooo tasty, and a properly satisfying meal for the whole family, not just those following the Slimming World Extra Easy Plan!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
This Syn Free Bolognese Risotto has all the classic Italian flavours you’d expect, but with the creaminess of a rich risotto. You can add loads of different speed foods to it too – why not take a look at our Slimming World Speed Food List?
If you’re looking for other tasty risotto recipes, why not try this Syn Free Garlic Mushroom Risotto?
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What do I need to make this Syn Free Bolognese Risotto?
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Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! We used the Avocado one for this Syn Free Bolognese Risotto recipe, and it was fab!
How many Syns are in this Syn Free Bolognese Risotto?
This Syn Free Bolognese Risotto is, as the name suggests, Syn Free! It’s also cooked with a load of Speed Food too! Not only does this make a for a super thrifty recipe as you use less meat and rice, it also adds filling Speed Foods to your meal – and the kids won’t even notice!
You can add whatever veg you like to the recipe. If you’re not too keen on something, just replace it for whatever you prefer!
You can top this Syn Free Bolognese Risotto with a little Parmesan to really bring out those Italian flavours – just remember to Syn it if you choose to use it!
Can I freeze this Syn Free Bolognese Risotto?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.
Make sure it’s piping hot before serving!
How do I make this Syn Free Bolognese Risotto?
Chop the onion, garlic, carrot and courgette into small dice. Spray a large frying pan with Frylight and cook for 2 minutes on a moderate heat to soften slightly.
Add the minced beef to the frying pan and brown – this will take around 5 minutes.
Once the mince has browned, add the arborio risotto rice. Combine fully with the veg and meat.
Add the tomato passata, tomato puree and herbs and combine fully. Season to taste – you may need a little pinch of sweetener if it tastes particularly sharp.
Gradually add the beef stock to the frying pan – 250mls at a time is usually enough. Stir frequently and continue to add more stock as it reduces in the frying pan, until you have 250mls remaining. This will take around 15 minutes.
When the rice is almost cooked and you have around 250mls of beef stock left, slice the mushrooms and add to the risotto. Stir to make sure they are covered and add the remaining stock. Cook for a further 5-6 minutes until the rice is cooked but still has a little bite.
Serve immediately with some parmesan if to your taste!
Like this Syn Free Bolognese Risotto ? Why not try some more of our Italian recipes?
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for NOW!! The book features 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use! Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. The book is out NOW.
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for NOW!!
The book features 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!
Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing.
The book is out NOW.Check out our cookbook page for more information!