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
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.
DIRTY RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
- In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
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 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 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
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