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 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
- 2 cups water
- 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
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.
ALTERNATE COOKING METHOD:
- This recipe can be made in a 6-quart electric pressure cooker. Place beef Stew Meat, 1 cup water and garlic in pressure cooker. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 20 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add risotto mix; stir. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 5 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir in peas and cheese; set aside 5 minutes or until peas are heated through and cheese is melted. Garnish with additional cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition information per serving (1/4 of recipe): 415 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 96 mg cholesterol; 835 mg sodium; 35 g carbohydrate; 1.9 g fiber; 39 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 4 mg iron; 25.1 mcg selenium; 7.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving (1/6 of recipe): 277 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 64 mg cholesterol; 556 mg sodium; 23 g carbohydrate; 1.3 g fiber; 26 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 2.7 mg iron; 16.7 mcg selenium; 5.2 mg zinc.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.