Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Grate the carrot.

Add the carrot, garlic paste, tomato paste, Nan's special seasoning and arborio rice to the beef. Cook, stirring, until fragrant, 1 minute. Add the boiling water (see ingredients) and beef stock pot and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

When the risotto is done, stir through the butter and 1/2 the grated Parmesan cheese. Stir through a splash of water if the risotto looks dry. Season to taste. Slice the cucumber. In a medium bowl, combine the cucumber and mixed salad leaves and set aside. Add the balsamic vinaigrette dressing to the salad and toss to coat.

Divide the beef bolognese risotto between bowls. Sprinkle with the remaining Parmesan cheese. Serve the cucumber salad.