Mushroom & Beef Risotto

Rich and creamy, this mushroom and beef risotto feels like a fancy and decadent meal, and yet it is easy to make for even the most amateur of cooks. Enjoy it as a main course or a side dish to your favorite grilled steak, chicken, or fish.

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 flavor, but it also adds a lot of nutritional benefits.

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.

More Healthy Risotto Recipes:

• Butternut Squash & Sage Risotto
• Lemon Butter Asparagus Risotto

Mushroom & Beef Risotto

Author: Stephanie Kay

This beef risotto recipe calls for a mixture of mushrooms, however, you can easily use whatever you have on hand, as simple button mushrooms work very well.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Mains
• Cuisine: Italian

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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
• 1/2 cup fresh parmesan cheese, grated
• Sea salt
• Black Pepper
• Fresh parsley, roughly chopped, to serve

Instructions

1. 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.
2. 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.
3. Add rice, stir to combine, and cook for an additional 1 minute.
4. 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.)
5. Once all of the liquid has been absorbed, return mushrooms to the pan, along with parmesan cheese, and stir to combine.
6. Season with salt and pepper to taste. Serve immediately with more parmesan cheese and freshly chopped parsley on top as desired.

Nutrition

• Serving Size: 1 serving
• Calories: 346 calories
• Sugar: 2 grams
• Fat: 16 grams
• Carbohydrates: 40 grams
• Fiber: 1 gram
• Protein: 12 grams