Creamy Garlic Beef and Vegetable Risotto.
I have never made risotto with beef before, but I thought I would try it for a change. My Creamy Garlic Beef and Vegetable Risotto is a nutritious and flavorful dish filled with healthy organic vegetables, shiitake mushrooms and free range beef cubes and arborio rice. This risotto stays super creamy with the help of a can of cream of roasted garlic and herb soup by Pacific Foods, a new addition to my pantry! You can use whatever vegetable medley you like. I used organic leeks, bok choy, broccoli florets, red pepper, grape tomatoes and summer squash, along with the shiitake mushrooms. My Creamy Garlic Beef and Vegetable Risotto is just delicious! Enjoy!
1/4 extra virgin olive oil
1/2 lb free range small beef cubes
1/2 organic leek, sliced
1 organic red pepper, chopped
1 cup arborio rice
1/2 cup white wine
1 cup shredded organic cabbage
1/2 organic golden summer squash, chopped
1 small bunch organic bok choy, chopped
1 cup organic broccoli florets
A handful of shiitake mushroom, chopped
1 can of cream of roasted garlic and herb soup, Pacific foods
2 cups water
1 teaspoon ground black pepper(veggie pepper is good)
1 teaspoon Italian Riviera seasoning, Burlap and barrel
A handful of organic grape tomatoes
1/2 stick of unsalted butter
1/2 cup shredded parmesan cheese
Heat the olive in a skillet or chef’s pan to medium high
Add the beef, leeks, and red pepper, sauté until meat is browned
Stir in the rice and when rice is pearly add the wine
Stir in the mushrooms and chopped vegetables
Add the can of mushroom soup and water
Season with pepper and Italian seasoning
Add in the grape tomatoes
Reduce heat and simmer for 25-30 minutes
Turn off the heat and stir in the butter and parmesan cheese
Let rest before serving. Enjoy!
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Use this link for Burlap and Barrel seasonings: https://tidd.ly/4kM9Qn1