Beef Risotto Recipe

Inspired by BRAVO! Italian Restaurant & Bar

Time45m

Serves4

Rich risotto made with beef, carrots, corn, peas, and red onions.

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Ingredients

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Main Ingredients

1 1/8 lb (500 g) Beef (ground)

1 cup Arborio rice

1 cup Carrots (diced)

1 cup Corn (frozen or fresh)

1 cup Peas (frozen)

1 medium Red onion (finely chopped)

2 cloves Garlic (minced)

4 cups Beef broth

2 tbs olive oil

1/2 cup Parmesan cheese (grated)

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the red onion and garlic, and sauté until the onion is translucent.

Cook the Beef

Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.

Add Carrots and Rice

Stir in the diced carrots and Arborio rice, cooking for an additional 2-3 minutes until the rice is slightly toasted.

Add Broth Gradually

Pour in 1 cup of beef broth and stir until the liquid is mostly absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).

Incorporate Peas and Corn

With the last cup of broth, stir in the peas and corn. Cook until they are heated through and the rice is creamy.

Finish with Cheese

Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

Serve

Serve hot, garnished with additional Parmesan cheese if desired.