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Beef and Mushroom Risotto

Creamy Italian risotto with tender beef and earthy mushrooms

Prep

20 min

Cook

35 min

Servings

6

Difficulty

hard

Total Time

55 min

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Beef and Mushroom Risotto - Image coming soon

Ingredients

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
0

% 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.