Steak Risotto
Steak Risotto is a quick and easy dinner recipe. With juicy beef steak, tender mushrooms and crisp peas with a sophisticated sense about it.
Servings: 4
Calories: 877kcal
Ingredients
- 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
Garnish (optional):
- parmesan cheese
- black pepper
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 877kcal | Carbohydrates: 90g | Protein: 40g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 483mg | Potassium: 733mg | Fiber: 6g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 18mg | Calcium: 185mg | Iron: 7mg