BEEF RISOTTO
A hearty beef risotto recipe full of rich flavours. Topped with mozzarella cheese, parmesan and herbs, it is pure perfection.
Provided by Michelle Minnaar
Categories Risotto
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
- Add the garlic, and fry for 1 minute.
- Turn up the heat and add the mince, browning it, which should take 5 minutes.
- Lower the heat to medium and stir in the rice.
- Pour in the passata and sprinkle in the oregano.
- Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
- Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you've used up all the stock.
- By this time, the meat should be cooked through. The rice shouldn't be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
- [Optional] Stir in the sugar.
- Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts : Calories 401 calories, Sugar 5.2 g, Sodium 710.9 mg, Fat 7.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 59.3 g, Fiber 2.9 g, Protein 26.2 g, Cholesterol 18 mg
GROUND BEEF RISOTTO
Rice is twice as nice in this recipe-it's a side and main dish in one!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
- Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
- Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
- Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.
Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 1 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 2 g, TransFat 1 g
GROUND BEEF RISOTTO
Rice is twice as nice in this recipe - it is a side and main dish in one!
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
- Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
- Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
- Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.
Nutrition Facts : ServingSize 4 servings (1 3/4 cups each)
RISOTTO WITH GROUND MEAT AND VEG
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the chicken stock to a pot, season well with salt and pepper and heat until hot. Keep warm.
- Meanwhile, heat a large round saucepan over medium heat and add the oil. When hot, add the sausage and cook, without stirring, until brown on both sides, 2 to 3 minutes per side. Break up the meat with a wooden spoon.
- Add the onions and sweat for 1 minute. Add the rice, toss to combine, and lightly toast in the fat. Add the wine and cook, stirring, until the wine is absorbed.
- Add 1 cup of the stock and cook, stirring, until the stock is absorbed. Continue to add the stock 1 cup at a time and cook, stirring after each addition until absorbed, until the rice is al dente, about 20 minutes. Add the peas. Remove from the heat and stir in the Parmesan, parsley and butter.
GROUND BEEF RISOTTO RECIPE - (4.1/5)
Provided by á-45988
Number Of Ingredients 9
Steps:
- 1 In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly. 2 Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes. 3 Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed. 4 Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.
BEEF STROGANOFF RISOTTO
Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book!
Provided by Pellerin
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
- In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
- Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
- Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
- Should be creamy and RICH!
Nutrition Facts : Calories 539.6, Fat 25.8, SaturatedFat 11.9, Cholesterol 82.5, Sodium 1088.9, Carbohydrate 46.8, Fiber 3, Sugar 3.9, Protein 28.2
GROUND BEEF RISOTTO
I'm not sure where I got this recipe from but my hubby and I love it each time I make it. Most of the ingredients should be on your shelves, and the best part is it's easy and quick to make. Add a Caesar's or nice green salad, some good Italian bread, and you have a wonderful feast for four. Enjoy!
Provided by Linda Seide
Categories Beef
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a 12" nonstick skillet, cook beef, onion, garlic, and pepper over medium heat for 5-7 minutes, stirring occasionally until beef is cooked through. Drain thoroughly.
- 2. Stir in rice and cook for 2 minutes.
- 3. Add in broth and heat to boiling. Reduce heat to medium-low; cover and simmer for 10 minutes.
- 4. Stir in shredded carrot. Cook uncovered for 5-7 minutes or until liquid is absorbed.
- 5. Remove skillet from heat. Stir in cheese. Cover and let stand for 3 minutes. Sprinkle with chives.
BEEF AND MUSHROOM RISOTTO
Make and share this Beef and Mushroom Risotto recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare risotto mix according to package directions.
- Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
- Pour off drippings.
- Season with salt and pepper.
- Stir risotto into beef mixture.
- Sprinkle with cheese and basil.
Nutrition Facts : Calories 228.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 75.9, Sodium 406.1, Carbohydrate 3.8, Fiber 1.1, Sugar 2, Protein 24.9
PARMESAN RISOTTO
Make and share this Parmesan Risotto recipe from Food.com.
Provided by TxGriffLover
Categories Short Grain Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat chicken broth in a medium saucepan. Keep hot during preparation.
- Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
- Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
- Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
- Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
- Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.
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