Best 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.

GARDEN RISOTTO

Steps:

• Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
• Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

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.

GROUND BEEF RISOTTO RECIPE - (4.1/5)

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.

MUSHROOM AND SPRING VEGETABLE RISOTTO

Steps:

• Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
• Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
• In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
• When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.