Spring peas appear, and I look for any way I can get them onto the table. And while mushrooms remind me of fall flavors, they are really another harbinger of Spring. This risotto is a perfect way to use up leftover steak or roast or even (as I have done on occasion) a burger patty (or three) crumbled up. The key to a good risotto is constant stirring, stock that is simmering and plenty of it (stock) so the risotto flows on the plate. Serve it immediately; risotto is not a dish to hold! Use a potato peeler to shave cheese onto each portion. Add a baby greens salad and a crusty, whole-grain baguette, and you’ve got a complete meal.
Prep and Cook time: about 30 minutes
1 tablespoon olive oil
1 teaspoon butter
1/2 cup finely chopped onion
8 ounces shiitake mushrooms
1 pound sliced Laura’s Lean Beef Rib-eye Steak (or, if preferred, ground beef or cooked leftovers)
1 garlic clove, minced
2 cups Arborio rice (risotto rice)
1 cup white wine (substitute 1 cup stock if not using wine) at room temperature
5 cups beef stock, warmed to simmering
1 teaspoon grated lemon zest
2 cups spring peas
1/2 cup grated Parmesan
1/2 cup chopped parsley
1/2 ounce shaved Parmesan for garnish
1. in a large stockpot over medium heat, heat the oil with the butter. When foam subsides, add the onions and mushrooms and cook about three minutes. Add the steak and cook just until pink is gone, about 2 minutes. Add garlic. Stir and cook 1 minute. Add rice and stir to coat rice with oil. Continue stirring until the rice turns opaque, about 1 minute.
2. Add the wine (or 1 cup stock) and stir until wine is almost evaporated. Add enough stock to just cover the rice, and continue cooking and stirring until stock is absorbed. Continue adding stock in this manner until rice is cooked. This should take about 15 to 20 minutes.
3. Just before adding final amount of stock, stir lemon zest and peas into rice. Add any remaining stock and stir until incorporated. Mix in grated Parmesan and parsley. Divide rice among 8 bowls, top with shaved cheese. Serve immediately.
Nutrition Information Per Serving (About 1 cup, 3 tablespoons)
Calories 401; Calories from Fat 85; Percentage of Calories from Fat 21%; Total Fat 10g; Cholesterol 38mg; Sodium 491mg; Carbohydrate 49g; Fiber 4g; Protein 24g; Vitamin A 21%; Vitamin C 21%; Calcium 12%; Iron 24%