Monday, March 4, 2013

Beef Risotto

beef risotto
I recently learned how to make risotto at a cooking class offered on campus. It's a great meal because its  pretty cheap to make and packs a lot of flavor. It's the perfect meal to make at the middle to end of the week because you can throw almost in it. I didn't have any onion this time so I just used an entire carrot instead. This risotto is a warm beef and carrot risotto! Hope you enjoy it.
3/4 lb of lean ground beef
1 large carrot, chopped
1 garlic clove
1 c uncooked rice
1/2 grated parmesan cheese
1/2 jar of tomato sauce
3-3 1/2 c vegetable broth
salt and pepper
1. Sauté garlic in olive oil in large sauce pan. Add carrots and let them cook down.
2. Add the meat and stir until it browns. (5-7 minutes). Add the half a jar of tomato sauce and 1 c of uncooked rice.
3. Stir uncooked rice in mixture for one minute and then add 3 c of the vegetable broth. Bring to boil. 
4. Once it starts to boil, reduce heat to medium and cook covered checking on it after 10 minutes or so. You are looking for the rice to cook in the mixture so you will have to give it a taste. If the rice is not soft yet and the liquidity of the broth is mostly gone, add another half cup of vegetable brother and cook for another 5-10 minutes until the liquid is absorbed and the rice is soft.
6. Stir in parmesan cheese and salt and pepper to taste. Enjoy!

browning beef and cooking rice
Left is the step 2. Right is Step 4. You want the liquid to be absorbed and the rice fully cooked before serving.

Note: It will take longer to cook if you do it uncovered. 

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