Beef And Mushroom Brown Rice Risotto

Use brown rice as a healthier alternative to the classic Italian risotto.

The ingredient of Beef And Mushroom Brown Rice Risotto

• 4 cups 1l beef stock
• 2 tbsp olive oil
• 200g swiss brown mushrooms thickly sliced
• 1 garlic clove crushed
• 1 cup 200g brown rice
• 1 2 bunch silverbeet stems removed thinly sliced
• 4 coles australian beef scotch fillet steaks
• shaved parmesan to serve

The Instruction of beef and mushroom brown rice risotto

• place the stock and 2 cups 500ml water in a medium saucepan over high heat bring to the boil reduce heat to low and hold at a gentle simmer
• heat half the oil in a large saucepan over medium heat cook mushroom and garlic stirring for 3 mins or until just tender add rice and cook stirring for 1 min or until coated in oil reduce heat to low
• add 1 3 cup 80ml of the simmering stock mixture to the rice mixture and cook stirring until the liquid is absorbed continue adding stock mixture in 1 3 cup 80ml batches stirring until liquid is absorbed before adding more for 30 mins adding silverbeet with the last cupful of stock mixture cover and cook for a further 10 mins or until silverbeet is tender and rice has absorbed all the liquid
• meanwhile coat beef in remaining oil season well heat a barbecue grill or chargrill on medium cook beef for 3 mins each side or until cooked to your liking transfer to a plate cover with foil set aside for 5 mins to rest thinly slice
• toss beef through risotto serve topped with parmesan

Nutritions of Beef And Mushroom Brown Rice Risotto

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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