Ground Beef Risotto

Rice is twice as nice in this recipe - it is a side and main dish in one! ...MORE + LESS -

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

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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.

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: Serve this meaty risotto with a Caesar salad and French bread for an easy weeknight meal.