Slow-Cooked Beef Risotto

Name: Slow-Cooked Beef Risotto
Total time: 2 h 30 min
Yield: 6
Cuisine: American
Ingredients: Stew Meat; water; garlic; mushroom risotto mix; frozen peas; Parmesan cheese; Parmesan cheese

Who doesn't love an easy one-pot meal? Use a stockpot to slowly simmer Stew Meat, then add in a package of risotto mix, frozen peas and a little parmesan cheese.

Cook Time: 2 hrs 30 mins

Servings: 6

Ingredients: 7

Cook Mode

Ingredients

2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 cups water
2 teaspoons minced garlic
1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
1 cup frozen peas
1/3 cup shredded Parmesan cheese

Garnish:

Shredded Parmesan cheese (optional)

Preparation

Alternate Cooking Method:

Step 1

Combine beef Stew Meat, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
Step 2

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.
Step 3

Stir in cheese. Garnish with additional cheese, if desired.
Step 4

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

415 Calories

0 %*

5g SAT FAT

0 %DV**

39g PROTEIN

0 %DV

4 mg IRON

0 %DV

7.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.