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Ingredients
| Arborio rice: 2 cups |
| chicken stock: 5 cups |
| salted butter: 2 Tbl |
| olive oil: 4 Tbl (divided) |
| onions - yellow: 1/2 (chopped) |
| beef flank: 1 lb |
| onions - red: 1 onion |
| red bell pepper: 1 pepper |
| white mushrooms: 1/2 cup (chopped) |
| garlic (minced): 2 Tbl (chopped) |
| worcestershire sauce: 1 Tbl |
| garlic powder |
| salt |
| black pepper |
| paprika |
| parmesan cheese |
Steak and Peppers Risotto
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- Keep chicken stock simmering in a sauce pot.
- In a dutch oven, heat butter and 2 Tbsp olive oil.
- Cook yellow onion until tender, 3 minutes.
- Add rice and cook over medium-low heat for 3 minutes.
- Add 1 cup stock and stir constantly.
- Continue to add stock and stir until rice is tender and creamy.
- Meanwhile, cut red onion, pepper, and mushrooms into thin strips.
- Saute in the rest of the oil.
- Add garlic and Worcestershire sauce and keep warm.
- Season steak with salt, pepper, and garlic powder, to taste.
- Broil or grill until medium-rare (about 6 minutes per side under the broiler). Slice cross-wise into thin strips.
- When rice is tender, add salt, pepper, and Parmesan cheese to taste.
- Stir in veggies, steak, and garnish with paprika.