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Beef and Mushroom Risotto

PREP TIME: 10 minutes

COOK TIME: 40 minutes

TOTAL TIME: 50 minutes

SERVING: Makes 4 servings

INGREDIENTS:

  • 1 pound beef steak (such as sirloin or tenderloin), thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup Arborio rice (risotto rice)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups beef broth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

 

PREPARATION:

  • Heat the olive oil in a large skillet or saucepan over medium-high heat.
  • Add the beef slices and cook for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
  • In the same skillet, melt the butter over medium heat.
  • Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened.
  • Add the sliced mushrooms and cook for another 4-5 minutes until the mushrooms are tender.
  • Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly to coat the rice with the butter and mushroom mixture.
  • Gradually add the beef broth, 1/2 cup at a time, stirring well after each addition. Allow the liquid to be absorbed before adding more.
  • Continue adding the broth and stirring until the rice is cooked al dente and has a creamy consistency. This process will take about 20-25 minutes.
  • Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  • Return the cooked beef slices to the skillet and cook for an additional 2-3 minutes to warm through.
  • Remove the skillet from the heat and let the risotto rest for a few minutes.
  • Serve the Beef and Mushroom Risotto hot, garnished with chopped fresh parsley.

 

NUTRITIONAL FACTS:

Calories: 450

Fat: 19g

Carbohydrates: 35g

Fiber: 2g

Protein: 32g