BEEF AND BROCCOLI RISOTTO
Yield: Makes 4 servings.
Ingredients • 3/4 pound beef sirloin, cut into strips • garlic salt and ground black pepper • 1 1/2 cups fresh broccoli flowerets • 3/4 cup diced red pepper • 1 tablespoon vegetable oil • 1/2 cup chopped onion • 1 tablespoon butter or margarine • 1 cup uncooked U.S. arborio or medium grain rice • 1/3 cup dry sherry • 2 cups beef broth, divided • 3 cups water • 1/4 cup grated Parmesan cheese • 1/4 cup milk
Directions Season beef with garlic salt and black pepper. Cook beef, broccoli and pepper in oil in large non-stick skillet over medium-high heat. Remove beef and vegetables; set aside. Cook onion in butter until soft. Add rice and stir 2 to 3 minutes. Add sherry; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in cheese, milk and reserved beef mixture; serve immediately. Nutrition Facts Calories 420 Total Fat 13g Cholesterol 88mg Sodium 1110mg Total Carbohydrate 41g Dietary Fiber 2g Protein 29g USA Rice Federation (www.usarice.com)
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