Slow-Cooked Beef Risotto
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 MIn.
Cook Time: 2 Hrs. 5 MIn.
Prep Time: 10 MIn.
Cook Time: 2 Hrs. 5 MIn.
What you need:
* 2 lb. beef for stew, cut into 1 to 1-1/2-in. pieces
* 2 c. water
* 2 cloves garlic, minced
* 1 pkg. (5.5-8 oz.) mushroom or cheese risotto mix
* 1 c. frozen peas
* 1/3 c. shredded Parmesan cheese
* shredded Parmesan cheese (optional)
* 2 c. water
* 2 cloves garlic, minced
* 1 pkg. (5.5-8 oz.) mushroom or cheese risotto mix
* 1 c. frozen peas
* 1/3 c. shredded Parmesan cheese
* shredded Parmesan cheese (optional)
What to do:
1. Combine beef, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hrs.
2. Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18-20 min. or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 min.
3. Stir in cheese. Serve with additional cheese, if desired.
* Recipe Courtesy of The Beef Checkoff
2. Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18-20 min. or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 min.
3. Stir in cheese. Serve with additional cheese, if desired.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 415; Total Fat: 12g; Saturated Fat: 5g; Cholesterol: 96mg; Total Carbs: 35g; Fiber: 2g; Protein: 26g; Sodium: 835mg;