Description
Vibrant beet risotto gets a savory boost from balsamic-marinated beef. A quick weeknight meal packed with flavor.
Ingredients
Units
Scale
- 1 small onion
- 2 sticks celery
- 1 small clove of garlic
- 1 cups (237 ml) carnaroli rice
- 25 gm (1 oz) butter
- 2 tbsp olive oil
- 1.25 liters (42 US cups) chicken stock
- 100 gm (3.5 oz) grated parmesan cheese
- extra butter
- 2 tbsp beetroot powder
- 1 lbs (454 gm) tender rump diced
- 1 tbsp sweet balsamic
- 1 small garlic clove
- 2 tsp olive oil
- a sprinkle of salt
- 1 tbsp chives
- 2 tbsp chopped flat leaf parsley
- 120 gm (1/2 cup) sour cream
- 1 tbsp horseradish
Instructions
- Combine beef cubes, balsamic vinegar, oil, and salt in a bowl. Refrigerate.
- Chop herbs and set aside.
- Mix horseradish into sour cream and refrigerate.
- Melt olive oil and butter in a wide, low-sided pot over medium heat. Add onion, garlic, celery, and rice; toast the rice and soften the vegetables.
- Gradually add stock, one cup at a time, stirring until absorbed. Continue until rice is creamy with a slightly firm center (15-20 minutes).
- Stir in beetroot powder. Add more stock if needed to achieve a loose consistency. Add boiling water if necessary. Stir in butter and parmesan to taste; season with salt and pepper. Cover and set aside.
- Heat a skillet over high heat. Add beef and cook until browned. Remove from heat, transfer to a bowl, and let rest.
- Divide risotto among bowls. Top each serving with some beef and pan juices.
- Garnish with sour cream, herbs, and extra parmesan cheese.
Notes
- For a richer flavor, use beef broth instead of chicken broth in the risotto.
- To speed up the cooking time, prepare the balsamic beef marinade earlier in the day or even the night before.
- If you don’t have beetroot powder, you can roast and puree fresh beets to add to the risotto for similar color and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 80