Beef and Mushroom Risotto
Creamy Italian risotto with tender beef and earthy mushrooms
- Prep
- 20 min
- Cook
- 35 min
- Total Time
- 55 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- Italian
- beef
- risotto
- creamy
- mushrooms
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Ingredients
Servings:
6
- 1 lb beef tenderloin, cubed
- 1 1/2 cups Arborio rice
- 8 oz mixed mushrooms, sliced
- 6 cups beef broth, warm
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup parmesan cheese, grated
- 3 tbsp butter
- 2 tbsp olive oil
- Fresh thyme
- Salt and pepper to taste
Nutrition
Calories
480
80 per serving
Protein
24g
48% DV
Fat
18g
26% DV
Carbs
52g
17% DV
Macronutrient Breakdown
Protein20%
Fat34%
Carbs43%
- Fiber
- 2g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat olive oil in a large, heavy-bottomed pan.
- 2
Season beef cubes and sear until browned on all sides. Remove.
- 3
Add mushrooms to the same pan, cook until golden. Remove.
- 4
Add 1 tbsp butter and sauté onion until soft.
- 5
Add garlic and rice, stirring to coat grains for 2 minutes.
- 6
Add wine and stir until absorbed.
- 7
Add warm broth one ladle at a time, stirring constantly.
- 8
Continue until rice is creamy and tender, about 20 minutes.
- 9
Stir in beef, mushrooms, remaining butter, and parmesan.
- 10
Garnish with fresh thyme and serve immediately.