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Ground Beef Risotto

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  • Prep 35 min
  • Total 35 min
  • Servings 4
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Rice is twice as nice in this recipe - it is a side and main dish in one!
Created Aug 29, 2011
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Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 small onion, chopped (about 1/4 cup/50 mL)
  • 2 cloves garlic, finely chopped
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) uncooked Arborio or regular long-grain white rice
  • 3 1/2 cups (875 mL) beef flavoured broth
  • 1/2 cup (125 mL) shredded carrot
  • 1/2 cup (125 mL) grated fresh Parmesan cheese
  • 3 tbsp (45 mL) chopped fresh chives

Steps

  • 1
    In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
  • 2
    Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
  • 3
    Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
  • 4
    Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Expert Tips

  • Tip 1
    Tip: If you use regular long-grain white rice instead of the Arborio rice, the finished dish will be less creamy with more separate, distinct rice grains. The reason: regular white rice doesn't contain as much starch as Arborio rice does.
  • Tip 2
    Tip: Serve this meaty risotto with a Caesar salad and French bread for an easy weeknight meal.

Nutrition Information

No nutrition information available for this recipe
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