Description
A creamy and comforting dish combining shredded beef and Arborio rice, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups beef broth
- 1 cup cooked beef, shredded
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a saucepan, heat the beef broth over low heat and keep it warm.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent (about 3-4 minutes).
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Begin adding the warm beef broth, one ladle at a time, stirring continuously until each addition is absorbed.
- Repeat the process until the rice is creamy and just al dente, which should take about 18-20 minutes.
- Stir in the shredded beef and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Do not overmix the risotto to maintain its creamy texture. Store in an airtight container and consume within 3 days if refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 30mg