Slow-Cooked Beef Risotto
Recipe courtesy of The Beef Checkoff.
2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
2 cups water
2 cloves garlic, minced
1 (5.5 to 8-ounce) package mushroom or cheese risotto mix
1 cup frozen peas
1/3 cup freshly grated Parmesan cheese
Additional freshly grated Parmesan cheese for sprinkling (optional)
- Combine beef, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 hours
- Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18 to 20 minutes or until rice is tender and beef is fork to tender. Stir in peas; remove from heat. Let stand 5 minutes.
- Stir in cheese. Serve with additional cheese, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 415; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 96mg; Total Carbs: 35g; Fiber: 2g; Protein: 26g; Sodium: 835mg.
Recipe and photograph courtesy of The Beef Checkoff.