2 HRS 30 MINS
Time to Cook
Alternate Cooking Method:
Combine beef Stew Meat, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18 to 20 minutes or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 minutes.
Stir in cheese. Garnish with additional cheese, if desired.
This recipe can be made in a 6-quart electric pressure cooker. Place beef Stew Meat, 1 cup water and garlic in pressure cooker. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 20 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add risotto mix; stir. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 5 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir in peas and cheese; set aside 5 minutes or until peas are heated through and cheese is melted. Garnish with additional cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving: 415 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 96 mg Cholesterol; 835 mg Sodium; 35 g Total Carbohydrate; 1.9 g Dietary Fiber; 39 g Protein; 4 mg Iron; 4.9 mg NE Niacin; 0.4 mg Vitamin B6; 2.9 mcg Vitamin B12; 7.7 mg Zinc; 25.1 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.