Risotto With Ground Meat And Veg Recipes

GROUND BEEF RISOTTO

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.

GROUND BEEF RISOTTO

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.

BEEF RISOTTO

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!

RISOTTO WITH GROUND MEAT AND VEG

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

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.