Slow-Cooked Beef Risotto

Who doesn't love an easy one-pot meal? Use a stockpot to slowly simmer Stew Meat, then add in a package of risotto mix, frozen peas and a little parmesan cheese.

  • 2 hrs
    30 min
  • 6
    SERVINGS
  • 415
    Cal
  • 39 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
  • 2 cups water
  • 2 cloves garlic, minced
  • 1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
  • 1 cup frozen peas
  • 1/3 cup shredded Parmesan cheese
  • Shredded Parmesan cheese (optional)

Cooking:

  1. Combine beef, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.

  2. Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18 to 20 minutes or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 minutes.

  3. Stir in cheese. Serve with additional cheese, if desired.

Nutrition Information

Butcher Counter

Slow-Cooked Beef RisottoStew Meat Ingredient Cuts

A full-flavored staple. Great for slow-cooking, chili and stews.

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