Beef & Mushroom Risotto

Rich and creamy, this beef and mushroom risotto feels like a fancy and decadent meal and yet it is easy to make for even the most amateur of cooks.

Risotto has a reputation for being hard to make but, in reality, it is incredibly simple to prepare. Just a little bit of time and a lot of love can turn some humble rice into an incredible meal. Risotto is typically made with some form of broth to help give the rice a depth of flavour, but it also adds a lot of nutritional benefit. Although bone broth has become popular and trendy in the last number of years, it is a traditional ingredient that has been around for many, many centuries. Bone broth, of any kind, is a rich source of collagen and minerals which has been shown to reduce inflammation and support gut health. Bone broth is easy to make at home, in fact I have a simple chicken broth recipe on the blog, however, if you don’t have the time it is also becoming increasingly available in stores. I source all of my bone broth (and my meat) from truLOCAL since they offer high-quality products from local farmers that are delivered right to your door.

This beef and mushroom risotto is a naturally gluten-free meal that makes a delicious lunch or dinner.

Beef & Mushroom Risotto

I used beef broth in this Beef & Mushroom Risotto recipe in order to provide a beef flavour, however, if you prefer chicken broth or vegetable broth they would also work equally well.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Mains
Cuisine: Gluten-Free

Scale

Ingredients

4 cups mixed mushrooms, sliced
2 shallots, minced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 cup arborio rice
4 cups beef broth
½ cup fresh parmesan cheese, grated
Sea salt
Black Pepper
Fresh parsley, roughly chopped, to serve

Instructions

In a large saucepan on medium, heat half of the butter and olive oil, add mushrooms, season with a pinch of salt, and cook for 4-5 minutes until tender and have reduced in size. Remove the mushrooms from the pan and set aside.
In the same pan, add the remaining butter and olive oil, add shallots and garlic, and cook on medium heat for 3-4 minutes until shallots are translucent.
Add rice, stir to combine, and cook for an additional 1 minute.
Reduce heat to medium-low and add ½ cup of broth. Cook, stirring gently until all of the liquid is absorbed. Add remaining broth in ½ cup batches at a time, stirring until all of the liquid is absorbed, before adding more, until all of the broth has been absorbed and the rice is tender, approximately 30-35 minutes. (Depending on your rice, you may need to add more broth or water. Just continue to add liquid until the rice is well cooked with a rich and creamy texture.)
Once all of the liquid has been absorbed, return mushrooms to the pan, along with parmesan cheese, and stir to combine.
Season with salt and pepper to taste. Serve immediately with more parmesan cheese and freshly chopped parsley on top as desired.