Slow-Cooked Beef Risotto
Courtesy of The Beef Checkoff 4 Servings • 10 MIn. Prep Time • 2 Hrs. 5 MIn. Cook TimeIngredients |
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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) |
Directions:
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