Beef and Cheddar Risotto #SundaySupper
~This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Beef has somehow gotten a bad reputation when beef is actually full of great nutrients. Beef is also known for being the star of your meal; well it can enhance other dishes. Pretty neat huh? I think so! I have learned some interesting bits about beef to share along with an amazing Beef and Cheddar Risotto recipe.
Before we get down to the business of the recipe. Lets get beefy! A serving of lean beef averages only 150 calories and 10 grams of fat. Isn’t that less than what you thought? Maybe not since your figuring thats probably for just a bite but its not! 3 ounces of beef is a serving and that is about the size of your smartphone! Now thats a more than a mouthful of beef! That one serving of beef is also 50% of your daily value of protein.
That one serving of beef also provides high amounts of zinc, iron, and vitamins B6 and B12 among other key vitamins and minerals! Its more than just the iron most of us think of when beef and nutrients are put into the same sentence. So now that we know a little about the nutrients lets get to how we eat it!
Picture a dinner with beef. I bet you pictured beef as the main course. Well I am here to tell you differently. Beef is versatile and can be used to enhance your snack or meal, like my beef and cheddar risotto. Its a side dish that has beef flavor in the rice and bite sized pieces of beef. Pair this risotto with a huge serving of Brussel Sprouts or even an elegant salad! That is a healthy nutrient packed meal filled with half your daily protein allowance!
My Beef and Cheddar Risotto is part of Sunday Supper. Each week a group of us gets together and share themed recipes! This week is Florida beef #inspiredbybeef and my Sunday Supper family has some great recipes in store for you all. These recipes do not have beef as the leading man though, no this time beef is the hunky co-star! If you want more information about beef head to:
Visit Florida Beef Council
Or find them on Facebook, Instagram, Pinterest, Twitter, and YouTube You will find some more great information, recipes and more!
Beef and Cheddar Risotto Recipe:
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 sweet onion, diced
1 clove garlic, minced
1 – 1 1/2 pound rump roast chopped into bite sized pieces
3 cups Arborio rice
8 cups beef broth
8 ounces shredded sharp cheddar
1 tablespoon fresh thai basil (or regular basil), finely chopped
Directions:
In a large pot bring beef broth to a simmer/slow boil. To make perfect creamy risotto you need hot liquid.
While your broth is warming, heat oil and butter in a large skillet with high sides and a tight fitting lid. Once hot add the onion and cook until translucent.
Add the garlic. Now brown the beef a little on high heat. Once browned add the lid and reduce heat to low. Simmer for 10 minutes.
Remove beef (leaving the juices behind) and place in the pot with the broth. It will help it get more tender and give your broth a natural beef flavor. Don’t worry about the onions they can go either in the pot or pan!
Before I stir in the rice I always place a few uncooked pieces aside to compare as I cook. Stir in the arborio rice. Now add a ladle full of the beef broth, quickly stir, and place the lid on. Keep the heat on low/medium low. (you want a simmer to the pan).
*Keep covered until ALL the broth is absorbed. Once the broth is absorbed stir the rice and then add another ladle of broth, quickly stir and place the lid again. Repeat from the (*) star.
Continue adding the broth until the rice is tender. Use the picture below to compare your rice as it cooks. You may use all the broth but more than likely not. For some reason its never the same exact amount.
Drain the beef, basil, and add it back to the risotto along with the cheese. Stir to combine and enjoy!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 clove garlic, minced
- 1 – 1 1/2 pound rump roast chopped into bite sized pieces
- 3 cups Arborio rice
- 8 cups beef broth
- 8 ounces shredded sharp cheddar
- 1 tablespoon fresh thai basil (or regular basil), finely chopped
- In a large pot bring beef broth to a simmer/slow boil. To make perfect creamy risotto you need hot liquid.
- While your broth is warming, heat oil and butter in a large skillet with high sides and a tight fitting lid. Once hot add the onion and cook until translucent.
- Add the garlic. Now brown the beef a little on high heat. Once browned add the lid and reduce heat to low. Simmer for 10 minutes.
- Remove beef (leaving the juices behind) and place in the pot with the broth. It will help it get more tender and give your broth a natural beef flavor. Don’t worry about the onions they can go either in the pot or pan!
- Before I stir in the rice I always place a few uncooked pieces aside to compare as I cook. Stir in the arborio rice. Now add a ladle full of the beef broth, quickly stir, and place the lid on. Keep the heat on low/medium low. (you want a simmer to the pan).
- *Keep covered until ALL the broth is absorbed. Once the broth is absorbed stir the rice and then add another ladle of broth, quickly stir and place the lid again. Repeat from the (*) star.
- Continue adding the broth until the rice is tender. Use the picture below to compare your rice as it cooks. You may use all the broth but more than likely not. For some reason its never the same exact amount.
- Drain the beef, basil, and add it back to the risotto along with the cheese. Stir to combine and enjoy!
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