Name: Beef Risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 90 g butter; 1 onion finely chopped; 1 clove garlic crushed; 500 g beef mince; 2 beef stock cube; 1 1/4 cup water; 400 g canned diced tomato; 2 tbs tomato paste; 1 cup long-grain white rice; 1/2 cup frozen peas; 1/4 cup basil fresh shredded; 1/2 cup parmesan grated

by Kay Marco Last updated on 07/09/2019

You can premake this and reheat in the microwave - just leave out the cheese until the end. - Kay Marco

Ingredients

90 g butter
1 onion finely chopped
1 clove garlic crushed
500 g beef mince
2 beef stock cube
1 1/4 cup water
400 g canned diced tomato
2 tbs tomato paste
1 cup long-grain white rice
1/2 cup frozen peas
1/4 cup basil fresh shredded
1/2 cup parmesan grated

Method

Step 1

Heat butter in pan. Add onion and garlic, stirring, until onion is soft.
Step 2

Add mince and cook, stirring well until mince is browned.
Step 3

Stir in crumbled stock cubes, water, undrained crushed tomatoes, paste and rice. Bring to boil and then simmer, covered, until almost all liquid is absorbed. Stir occasionally.
Step 4

Add peas, cover and cook until rice is tender.
Step 5

Remove from heat and stir in basil and half the cheese. Serve sprinkled with the remaining cheese.

Recipe Notes

from Australia’s Best Recipes team

This is a great recipe for hiding vegetables. I quite often grate some carrot and zucchini and add after the mince. Also, if you have peas and corn instead of just peas, use them.