Beef and Vegetable Risotto

Beef and Vegetable Risotto is a creamy, comforting dish that combines tender beef and fresh vegetables with rich Arborio rice, perfect for a cozy dinner. This Kosher American twist on a classic Italian recipe is both satisfying and nutritious, making it an ideal meal for two.

Ingredients

• Arborio rice - 150 grams
• Beef (diced) - 200 grams
• Carrot (diced) - 1 medium
• Zucchini (diced) - 1 medium
• Onion (finely chopped) - 1 small
• Garlic (minced) - 2 cloves
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Parmesan cheese (grated) - 30 grams
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - 1 tablespoon

Steps

1. Heat the olive oil in a large, deep skillet over medium heat. Add the diced beef and cook until browned on all sides, about 5-7 minutes.
2. Remove the beef from the skillet and set aside. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic, diced carrot, and zucchini to the skillet. Sauté for another 5 minutes until the vegetables begin to soften.
4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more, continuing until the rice is creamy and al dente, about 18-20 minutes.
6. Return the cooked beef to the skillet and mix well. Stir in the grated Parmesan cheese, salt, and black pepper to taste.
7. Remove from heat and garnish with chopped parsley before serving.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from beef, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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