Beefy Tomato Risotto!
By: Kecia’s Flavor Breakthrough!
This is going to make a flavorful side to my autumn Sunday dinner! I can’t wait to eat it! Serving it with Rosemary Red Sirloin Tip Steaks and Roasted Butternut Squash! I love sunny autumn days and the flavors of autumn. To me, heartier meals with beef and herbs, squash just yell autumn! What says autumn to you? Apples, pumpkins, soups, casseroles… Don’t let risotto intimidate you. It is a little time consuming and needs to be tended to, but it is very easy and it is so worth the time.
- 2 tbsp. olive oil
- One onion julienned
- 2 cloves garlic minced
- ½ cup red wine
- 1 cup Arborio rice
- 3 cups beef stock
- 1 cup diced tomatoes
- ¼ cup shredded parmesan cheese
Heat olive oil over medium heat in a deep skillet. Add onion and cook until it becomes slightly translucent.
Add garlic and cook an additional minute.
Add rice and stir to coat with the oil.
Stir in wine to deglaze the pan. (Usually when I make risotto I use a dry white wine, but this will have tomato in it and I wanted the same wine as my meat marinade)
When the wine is absorbed start adding the beef stock, on cup at a time. Cook and stir until liquid is absorbed, add next cup, repeat until gone.
Stir in tomato and heat through.
Add salt and pepper to taste and stir in parmesan cheese.