Steak Risotto is a quick and easy dinner recipe. With juicy beef steak, tender mushrooms and crisp peas this combination comes together with a sophisticated sense about it. Whip this up for dinner any night of the week and the whole family will be satisfied and well fed. This beef risotto recipe is perfect for nights when you want a one pan meal that will tick a lot of boxes.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: everything you need for the recipe can be sort from the local supermarket. There won't be any need to drive all over town to speciality stores (whose got time for that 😉😂).
- Family friendly: there is no strong or intense flavours in the recipe so you will find it suitable for all ages from little kids to big ones! It is a creamy steak risotto with soft juicy mushrooms.
- Protein and carbs: sometimes you want one and not the other and sometimes you want both at the same time. This dish gives us the carb tick from the rice as well as the protein tick from the steak.
- Fast recipe: this is a recipe with minimal prep that comes together very quickly. It works for night's when you want home cooked but not for that process to take a lot of time and effort.
- Freezer friendly: risotto holds its own very well when frozen and then thawed and reheated. So this makes it an excellent choice for meal prepping saving you effort on busy nights when time is off the essence.
The photo below is to show you everything you need to make the beef steak risotto recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use a little olive oil to fry the steak off in a pan on the stove top.
- Salt and pepper: we use a little bit of salt and black pepper to season the steak as we cook it.
- Garlic: you can use either 2 fresh garlic cloves finely chopped or a tablespoon of chunky chopped or minced garlic.
- White wine: nothing expensive needed! This adds flavor to the risotto base. I use a pinot gris from a bottle that costs around $10.
- Butter: we want to use unsalted butter in the recipe. This is because we season the steak strips with salt and pepper and don't want to add additional salt as to not overpower the risotto with this flavour.
- Mushrooms: mushrooms are excellent to use in risotto for the vegetable component as well as their lovely soft texture.
- Onion: we want to peel and dice ½ of a large brown onion.
- Parmesan cheese: freshly grated using a micro plane zester is best.
- Frozen peas: despite being frozen, these cook very quickly when we add them to the risotto. Handy to have in the freezer they are versatile and multiple recipe friendly!
- Steak: store bought steak strips or steak that you purchase and cut into strips both work well for the recipe.
- Arborio rice: this is a special type of rice that is able to absorb a lot of liquid. It will be in the rice aisle and labelled either 'arborio rice' or 'risotto style rice'.
- Beef stock: also known as beef broth.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by cooking the steak on the stove top.
- Add the oil, steak, garlic, salt and pepper to pan (Photo 1)
- Add the butter (Photo 2)
- Then add the diced onion (Photo 3)
- Add the arborio rice (Photo 4)
👩🍳 How to Make Steak Risotto
To make the risotto start by placing a large sauté pan or frying pan on the stove top, turning the heat to high and adding the oil.
Next add the steak strips, garlic, salt and pepper to the pan. Cook the steak till browned then use a slotted turner to remove it from the pan and place it into a paper towel lined bowl.
Once done, we start on the risotto. To do so without rinsing or cleaning the pan add the butter and diced onion. Stir to combine these then add the arborio rice and let the rice grains get covered in the melted butter.
Next pour the wine into the pan as you see me doing in the photo below.
- Add the white wine (Photo 5)
- Add the beef stock (Photo 6)
- Then add the frozen peas (Photo 7)
- Next add the sliced mushrooms (Photo 8)
Once the wine has slightly absorbed into the rice, slowly add in the beef stock. Stir regularly during this time as the rice continues to absorb the liquids.
Next add in the frozen peas and let these thaw and cook in the hot pan.
🥩 Creamy Beef Steak Risotto Method
Once they have, add the sliced mushrooms to the pan like you see in the photo above.
Next add the grated parmesan cheese to the risotto, let it melt and stir till it is consistently mixed in.
- Add the parmesan cheese (Photo 9)
Once the cheese has melted and and more of the liquid has been absorbed by the rice add the cooked steak strips back to the pan.
- Add the cooked steak strips (Photo 10)
Stir and gently fold these in, allowing them to heat through again.
- Garnish the risotto (Photo 11)
Once the dish is combined and heated through, get your garnish on with a sprinkling of black pepper and some parmesan cheese. Then pop the risotto on the table and yell to everyone 'dinner is ready!!'.
🍽 Serving Suggestions
You will find it a filling and satisfying meal in one and are unlikely to want sides or a salad to go with it. However, if you choose to the best way to pair the combination is to reduce the risotto portions and then pair them with a simple side like the Cherry Tomato Caprese Salad, Panzanella Salad or the Fresh Herb Salad.
For a steak and risotto wine pairing try a chilled rose, pinot gris or pinot noir for a smooth red. Each go down a treat with a piping hot bowl of the beef steak risotto 😁👌.
👍 How to Guide
How to Store
Store leftover risotto in a sealed, air tight container in the fridge for 2-3 days. Leftovers need to be reheated before being consumed.
How to Freeze
Allow the risotto to fully cool. Once it has portion into containers and seal. Then freeze the portions for up to 3 months.
How to Reheat
Allow frozen portions of the risotto to fully thaw before reheating in the microwave.
Add leftovers to serving bowls, then cover with cling wrap. Heat on high for 2-3 minutes, stirring after 1 minute and test that the risotto is heated through before serving.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- For the steak many grocery stores like Woolworths, Coles and Walmart will sell 'beef stir fry'. This is prepared cut steak strips. If you want to use a piece of steak that you slice into strips yourself try sirloin, shoulder blade or tenderloin. Each should be cooked to the point of being browned on the outside, but not over cooked as it will toughen and become rubbery.
- You can use pecorino romano cheese in place of the parmesan cheese if you want to.
- You can add additional vegetables such as some chopped asparagus spears, broccoli or broccolini if you would like too.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- To avoid using 2 pots/pans, we don't need to heat the beef stock before adding it to the pan. We do however, want to add it in gradually and stir letting it absorb a little before adding more. This will ensure the cook time is kept concise. Whilst it would still work if you simply poured in all of the stock at once, it will take a lot longer for the rice to absorb the room temperature stock.
- If you love cooking with steak or beef mince then you might also like to try the Beef Udon Noodles, Italian Short Ribs, Beef Back Ribs or the Mongolian Beef Noodles 😉👌.
🤓 Frequently Asked Questions
Should you eat risotto with a spoon?
Risotto can be eaten with a spoon or fork, whichever is your preference.
Do you serve risotto in a bowl or plate?
Risotto is best served in a bowl.
How long should risotto sit before serving?
Once the risotto is heated through, give it a garnish and serve immediately. As the liquids have been absorbed into the rice, there is no need to let the risotto sit before serving.
😍 More Easy Dinner Recipes
Here are some more ideas for you to make dinner easy breezy and filled with variety each night of the week:
- Scallop Fried Rice
- Garlic Chicken Parmesan Pasta
- Seafood Risotto
- Mince Pasta Bake
- Chorizo and Prawn Linguine
- Black Olive Pizza
- Thai Minced Pork
- Chorizo Pasta Bake
- Shrimp And Chicken Fried Rice
- Mexican Prawns
It is time to get our steak on my friend. You can also find all of my dinner recipes in the one spot.
- 2 tablespoon olive oil Note 1
- 1 tablespoon garlic chunky chopped or 2 finely diced garlic cloves, Note 2
- 500 grams/ 1 pound steak cut into long thin strips, Note 3
- ¼ teaspoon salt Note 4
- ½ teaspoon black pepper also Note 4
- 40 grams/ 3 tbs butter unsalted, Note 5
- ½ large brown onion peeled and finely chopped, Note 6
- 2 cups arborio rice Note 7
- ½ cup/125 ml white wine Note 8
- 1 litre/4 cups beef stock (beef broth) Note 9
- 1 cup frozen peas Note 10
- 200 grams mushrooms Note 11
- ½ cup parmesan cheese finely grated using a micro plane zester, Note 12
- parmesan cheese
- black pepper
- Cook steak: place a large sauté pan on the stove top, turn the heat to high, add the olive oil, steak strips, salt and pepper. Cook the steak for 4-5 minutes using a slotted turner to move the pieces around in the pan as you go. Once the steak is cooked, use a slotted spoon to remove the pieces from the pan and place them into a paper towel lined plate.
- Butter and onion: without rinsing or cleaning the pan add the butter, let it start to melt, then add the diced onion. Stir to combine as the onion softens.
- Arborio rice and wine: next add the arborio rice to the pan and let it get coated in the melted butter. Once it has been pour in the white wine and stir to combine.
- Beef stock: next slowly add in the beef broth, stirring as you go. Let the rice absorb some of this liquid whilst continuing to stir.
- Peas and mushrooms: next add the frozen peas to the pan and let them thaw and cook in the liquid mixture. Once they have add the sliced mushrooms to the pan.
- Parmesan cheese: once the mushrooms have softened and the liquids have almost entirely been absorbed by the rice add the parmesan cheese. Let it melt and stir to combine it with the rice mixture.
- Cooked steak: next add the cooked steak strips back to the pan and gently stir, allowing these to heat through.
- Garnish: once the dish has heated through, give it a season with some freshly cracked black pepper and a sprinkling of parmesan cheese. Provide bowls and fork and serve straight away.
- Note 1 - Olive oil: we use a little olive oil to fry the steak off in a pan on the stove top.
- Note 2 - Steak: store bought steak strips or steak that you purchase and cut into strips both work well for the recipe.
- Note 3- Garlic: you can use either 2 fresh garlic cloves finely chopped or a tablespoon of chunky chopped or minced garlic.
- Note 4 - Salt and pepper: we use a little bit of salt and black pepper to season the steak as we cook it.
- Note 5 - Butter: we want to use unsalted butter in the recipe. This is because we season the steak strips with salt and pepper and don't want to add additional salt as to not overpower the risotto with this flavour.
- Note 6 - Onion: we want to peel and dice ½ of a large brown onion. This helps to create the flavor base for the risotto and is a delightfully soft and melt worthy when combined with the butter in the hot pan.
- Note 7 - Arborio rice: this is a special type of rice that is able to absorb a lot of liquid. It will be in the rice aisle and labelled either 'arborio rice' or 'risotto style rice'. I don't recommend using any other type of rice for the recipe than the arborio/risotto style rice.
- Note 8 - White wine: nothing expensive needed! This adds flavor to the risotto base. I use a pinot gris from a bottle that costs around $10.
- Note 9 - Beef stock: also known as beef broth. This is the main liquid in the risotto which gets absorbed by the rice as it cooks. You can get a reduced salt version if you are trying to cut down. You can also make your own from beef stock powder or cubes, to the equivalent of 4 cups (1 litre).
- Note 10 - Frozen peas: despite being frozen, these cook very quickly when we add them to the risotto. Handy to have in the freezer they are versatile and multiple recipe friendly!
- Note 11 - Mushrooms: mushrooms are excellent to use in risotto for the vegetable component as well as their lovely soft texture. Swiss brown, white cup mushrooms or cremini mushrooms will work well.
- Note 12 - Parmesan cheese: freshly grated using a micro plane zester is best.