Ground Beef Risotto Recipes

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BEEF RISOTTO



Beef Risotto image

A hearty beef risotto recipe full of rich flavours. Topped with mozzarella cheese, parmesan and herbs, it is pure perfection.

Provided by Michelle Minnaar

Categories     Risotto

Time 40m

Number Of Ingredients 11

15ml (1 tbsp) olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and crushed
500g (2 cups) beef mince
500g (2 cups) carnaroli rice
500g (2 cups) passata
5ml (1 tsp) dried oregano
500ml (2 cups) beef stock
15ml (1 tbsp) sugar [optional]
200g (2 cups) Mozzarella, torn into pieces
100g (1 cup) Parmesan cheese, grated

Steps:

  • Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
  • Add the garlic, and fry for 1 minute.
  • Turn up the heat and add the mince, browning it, which should take 5 minutes.
  • Lower the heat to medium and stir in the rice.
  • Pour in the passata and sprinkle in the oregano.
  • Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
  • Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you've used up all the stock.
  • By this time, the meat should be cooked through. The rice shouldn't be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
  • [Optional] Stir in the sugar.
  • Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!

Nutrition Facts : Calories 401 calories, Sugar 5.2 g, Sodium 710.9 mg, Fat 7.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 59.3 g, Fiber 2.9 g, Protein 26.2 g, Cholesterol 18 mg

RISOTTO WITH GROUND MEAT AND VEG



Risotto with Ground Meat and Veg image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

4 to 5 cups liquid (I'm using chicken stock)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 pounds ground meat (I'm using sweet and hot Italian sausage)
1 onion, diced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup peas or any leafy vegetable
1 cup grated Parmesan
1/2 cup fresh soft herbs, optional (I'm using finely chopped parsley)
2 tablespoons butter

Steps:

  • Add the chicken stock to a pot, season well with salt and pepper and heat until hot. Keep warm.
  • Meanwhile, heat a large round saucepan over medium heat and add the oil. When hot, add the sausage and cook, without stirring, until brown on both sides, 2 to 3 minutes per side. Break up the meat with a wooden spoon.
  • Add the onions and sweat for 1 minute. Add the rice, toss to combine, and lightly toast in the fat. Add the wine and cook, stirring, until the wine is absorbed.
  • Add 1 cup of the stock and cook, stirring, until the stock is absorbed. Continue to add the stock 1 cup at a time and cook, stirring after each addition until absorbed, until the rice is al dente, about 20 minutes. Add the peas. Remove from the heat and stir in the Parmesan, parsley and butter.

GROUND BEEF RISOTTO



Ground Beef Risotto image

Rice is twice as nice in this recipe-it's a side and main dish in one!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
1/4 teaspoon pepper
1 cup uncooked Arborio or regular long-grain white rice
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup shredded carrot
1/2 cup shredded fresh Parmesan cheese
3 tablespoons chopped fresh chives

Steps:

  • 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.
  • Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
  • Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
  • Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 1 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

GROUND BEEF RISOTTO RECIPE - (4.1/5)



Ground Beef Risotto Recipe - (4.1/5) image

Provided by á-45988

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
1/4 teaspoon pepper
1 cup uncooked Arborio or regular long-grain white rice
3 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
1/2 cup shredded carrot
1/2 cup shredded fresh Parmesan cheese
3 tablespoons 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.

BEEF STROGANOFF RISOTTO



Beef Stroganoff Risotto image

Ultra comfort-food for my daughter, when she comes home from college! Be sure to use arborio rice, and keep stirring. Although risotto is usually a side dish, this is DEFINATELY a main-course in my book!

Provided by Pellerin

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb good ground beef (not too lean)
1/2 teaspoon salt
1 teaspoon pepper
1 yellow onion, diced
1 1/2 lbs mushrooms, fresh sliced into big chunks
1/4 cup very dry sherry
3 dashes hot sauce (I use Pick-a-Peppa or Tabasco)
3 -4 dashes Worcestershire sauce
1 tablespoon mushroom, powder (optional)
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 1/2 cups arborio rice
4 cups beef broth (homemade, or enrich standard beef broth with Knorr beef concentrate)
3/4 cup parmesan cheese, grated
1/2 cup sour cream
2 tablespoons butter
1 tablespoon chives, chopped

Steps:

  • Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate.
  • In same pan, add a little olive oil if necessary. Sauté mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes.
  • Add rice and stir well. Add broth ¾ cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes.
  • Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives.
  • Should be creamy and RICH!

Nutrition Facts : Calories 539.6, Fat 25.8, SaturatedFat 11.9, Cholesterol 82.5, Sodium 1088.9, Carbohydrate 46.8, Fiber 3, Sugar 3.9, Protein 28.2

BEEF AND MUSHROOM RISOTTO



Beef and Mushroom Risotto image

Make and share this Beef and Mushroom Risotto recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 (5 1/2 ounce) package risotto mix with garden vegetables
1 1/2 cups sliced mushrooms
1 cup chopped red bell pepper
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Prepare risotto mix according to package directions.
  • Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
  • Pour off drippings.
  • Season with salt and pepper.
  • Stir risotto into beef mixture.
  • Sprinkle with cheese and basil.

Nutrition Facts : Calories 228.6, Fat 12.3, SaturatedFat 5.1, Cholesterol 75.9, Sodium 406.1, Carbohydrate 3.8, Fiber 1.1, Sugar 2, Protein 24.9

GROUND BEEF RISOTTO



Ground Beef Risotto image

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

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 9

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:

  • 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.
  • Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
  • Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
  • Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Nutrition Facts : ServingSize 4 servings (1 3/4 cups each)

GROUND BEEF RISOTTO



Ground Beef Risotto image

I'm not sure where I got this recipe from but my hubby and I love it each time I make it. Most of the ingredients should be on your shelves, and the best part is it's easy and quick to make. Add a Caesar's or nice green salad, some good Italian bread, and you have a wonderful feast for four. Enjoy!

Provided by Linda Seide

Categories     Beef

Time 45m

Number Of Ingredients 9

1 lb ground beef
1 small onion, chopped, about 1/4 c.
2 clove garlic, finely chopped
1/4 tsp pepper
1 c uncooked arborio, or long grain, rice. i use arborio
3-1/2 c beef broth
1/2 c carrot, shredded
1/2 c parmesan, shredded (it's fine w/grated too)
3 Tbsp chives, fresh, chopped

Steps:

  • 1. In a 12" nonstick skillet, cook beef, onion, garlic, and pepper over medium heat for 5-7 minutes, stirring occasionally until beef is cooked through. Drain thoroughly.
  • 2. Stir in rice and cook for 2 minutes.
  • 3. Add in broth and heat to boiling. Reduce heat to medium-low; cover and simmer for 10 minutes.
  • 4. Stir in shredded carrot. Cook uncovered for 5-7 minutes or until liquid is absorbed.
  • 5. Remove skillet from heat. Stir in cheese. Cover and let stand for 3 minutes. Sprinkle with chives.

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