Beef & Mushroom Risotto
13
Points®
Temps total: 1 h • Préparation: 0 min • Cuisson: 1 h • Portions: 4 • Difficulté: Facile
Broth is a great way to add an extra depth of flavour to a dish without adding any meat at all. Use truLOCAL bones to make your own broth, or add a bag of our beef bone broth to whip up this warm and hearty meal.
Ingrédients
Mushroom caps
4 cup(s), sliced
TruLOCAL Beef bone broth
4 cup(s)
Shallots
2 item(s), minced
Garlic
1 clove(s), large, minced
Salted butter
2 tbsp(s)
Olive oil
2 tbsp(s)
Uncooked arborio rice
1 cup(s)
Grated Parmesan cheese
½ cup(s)
Sea salt
1 pinch(es)
Black pepper
1 pinch(es)
Fresh parsley
1 tsp(s), roughly chopped, to serve
Instructions
1
In a large saucepan on medium, heat half of the butter and olive oil, add mushrooms, season with a pinch of salt, and cook for 4-5 minutes until tender and have reduced in size. Remove the mushrooms from the pan and set aside.
2
In the same pan, add the remaining butter and olive oil, add shallots and garlic, and cook on medium heat for 3-4 minutes until shallots are translucent.
3
Add rice, stir to combine, and cook for an additional 1 minute.
4
Reduce heat to medium-low and add ½ cup of broth. Cook, stirring gently until all of the liquid is absorbed. Add remaining broth in ½ cup batches at a time, stirring until all of the liquid is absorbed, before adding more, until all of the broth has been absorbed and the rice is tender, approximately 30-35 minutes. (Depending on your rice, you may need to add more broth or water. Just continue to add liquid until the rice is well cooked with a rich and creamy texture.)
5
Once all of the liquid has been absorbed, return mushrooms to the pan, along with parmesan cheese, and stir to combine.
6
Season with salt and pepper to taste. Serve immediately with more parmesan cheese and freshly chopped parsley on top as desired.
7
Enjoy!
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