Beef, It's What's for Dinner



	Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices


	This recipe is a good source of protein and iron.

Risotto Alla Milanese


		Ingredients:
2		tablespoons butter
1		small onion, finely chopped
2		cups uncooked long grain rice
1/2		cup dry white wine
1		teaspoon salt
1/8		teaspoon crushed saffron
1		can (14 to 14-1/2 ounces) ready-to-serve beef broth
4-1/2 to 5		cups water
1/3		cup grated Parmesan cheese
2		tablespoons finely chopped fresh parsley
2		tablespoons butter
1		small onion, finely chopped
2		cups uncooked long grain rice
1/2		cup dry white wine
1		teaspoon salt
1/8		teaspoon crushed saffron
1		can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
4-1/2 to 5		cups water
1/3		cup grated Parmesan cheese
2		tablespoons finely chopped fresh parsley

		Instructions:
1.		Melt butter in large skillet over medium heat. Add onion; cook and stir 2 minutes or until tender. Add rice; cook and stir 2 to 3 minutes. Add wine, salt and saffron; cook and stir until all liquid is absorbed.
2.		Gradually add broth and water, 1/2 cup at a time, and continue cooking 55 minutes or until all liquid is absorbed and rice is tender, but still firm, stirring frequently. Risotto should be creamy, not dry or runny. Remove from heat; stir in cheese and parsley.

Makes 6 servings (serving size: 2/3 cup).


		Nutrition information per serving: 282 calories; 5 g fat (3 g saturated fat; 1 g monounsaturated fat); 14 mg cholesterol; 759 mg sodium; 49 g carbohydrate; 0.2 g fiber; 6.6 g protein; 0.1 mg niacin; 0 mg vitamin B6; 0.1 mcg vitamin B12; 2.1 mg iron; 0.9 mcg selenium; 0.2 mg zinc.