Beef, Butternut and Mushroom Risotto
I love risotto and so does my family.
This is a slightly labour intensive meal, but well worth it. You will need to stay in the kitchen for this cook.
It takes about 45 minutes. I cook on a gas hob so it might take longer on an electric range.
Serves 4-6 people
Ingredients
- 350 g mincemeat ground beef
- 1 onion sliced
- 2 cloves garlic minced
- 1 cup white wine
- 5 cups chicken stock
- 2 cups arborio risotto rice
- 750 g diced butternut 2 cm cubes
- 250 g sliced button mushrooms
- 1 Tbs oil
- 3 Tbs butter or margarine 50 g
- 2 tsp dried parsley or 1/3 cup fresh parsley
- 2/3 cup grated Parmesan Optional
Instructions
- In a heavy pot, melt butter and oil together. Add onion and garlic and saute till lightly browned.
- Add the mince and brown, takes about 4 minutes. Add the rice and fry for a further minute.
- Add the cup of wine and bring to boil, then reduce heat and simmer, uncovered, stirring continuously, until the liquid is mostly absorbed.
- Add 1 cup of stock and stir continuously, till once again most of the liquid is absorbed.
- Add the butternut and another cup of stock, continue stirring until the liquid has again been absorbed.
- Add the mushrooms and another cup of liquid, continue stirring until the liquid is mostly absorbed.
- Add the last cup of liquid and stir continuously until the liquid has evaporated and the rice is soft.
- Take the pot off the heat and add the parsley (and Parmesan if you are using any).
- I do not use Parmesan as I am strictly kosher and we don’t serve meat and dairy at the same meal.
- I have made this recipe using plain white rice, which works just as well.
- If you want a really nice cheesy risotto, here is the link to Gordon Ramsay’s tomato risotto. https://www.thedailymeal.com/recipes/gordon-ramsays-tomato-and-mushroom-risotto-recipe
Tried this recipe?Let us know how it was!