STEAK AND PEPPERS RISOTTO

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Steak and Peppers Risotto image

We had this delicious Risotto at a tiny restaurant in Boston. I've tried to reproduce it, to the best of my ability.

Provided by emcglone1979

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups arborio rice
5 cups chicken stock
2 tablespoons butter
4 tablespoons olive oil, divided
1/2 medium yellow onion, chopped
1 lb flank steak
1 medium red onion
1 medium red pepper
1/2 cup chopped mushroom
2 tablespoons chopped garlic
1 tablespoon Worcestershire sauce
garlic powder
salt and pepper
paprika
parmesan cheese

Steps:

  • Keep chicken stock simmering in a sauce pot.
  • In a dutch oven, heat butter and 2 Tbsp olive oil.
  • Cook yellow onion until tender, 3 minutes.
  • Add rice and cook over medium-low heat for 3 minutes.
  • Add 1 cup stock and stir constantly.
  • Continue to add stock and stir until rice is tender and creamy.
  • Meanwhile, cut red onion, pepper, and mushrooms into thin strips.
  • Saute in the rest of the oil.
  • Add garlic and Worcestershire sauce and keep warm.
  • Season steak with salt, pepper, and garlic powder, to taste.
  • Broil or grill until medium-rare (about 6 minutes per side under the broiler). Slice cross-wise into thin strips.
  • When rice is tender, add salt, pepper, and Parmesan cheese to taste.
  • Stir in veggies, steak, and garnish with paprika.

Nutrition Facts : Calories 859.4, Fat 33, SaturatedFat 10.6, Cholesterol 70.8, Sodium 577, Carbohydrate 98.2, Fiber 4.2, Sugar 8.4, Protein 39.4

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