Beef Shoulder/ Sweet Pea/ Button Mushrooms/ Red Bell Peppers/ White Onions/ Heirloom Tomato/ Green Onion Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Dice the beef shoulder, red bell peppers, white onion, and heirloom tomatoes. Slice the button mushrooms and chop the green onions.

2. 2

   Sear the Beef

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced beef shoulder and season with salt and black pepper. Sear until browned, about 5 minutes. Remove the beef and set aside.

3. 3

   Cook the Vegetables

   In the same skillet, add another tablespoon of olive oil. Add the onions, red bell peppers, and mushrooms. Sauté until the vegetables are soft, about 5-7 minutes.

4. 4

   Add Rice

   Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors.

5. 5

   Add Broth Gradually

   Pour in 1 cup of beef broth, stirring occasionally until the liquid is absorbed. Continue adding the broth one cup at a time, allowing the rice to absorb it before adding more, for about 18-20 minutes.

6. 6

   Add Beef and Peas

   When the rice is creamy and al dente, stir in the seared beef, sweet peas, diced heirloom tomatoes, and Parmesan cheese. Cook for an additional 2-3 minutes until heated through.

7. 7

   Garnish and Serve

   Remove from heat, garnish with chopped green onions, and adjust seasoning if necessary. Serve warm.