Tomato and beef risotto
- Preparation and cooking time
- Prep:
- A little work
- Serves 4
Ingredients
- 2tbsp Olive oil
- 125g Beef steak, diced
- 12 Sun-dried tomatoes, chopped
- 400g chopped tomatoes
- 1tbsp Tomato purée
- 1 Onion, chopped
- 2tbsp Olive oil
- 1 Clove of garlic, crushed
- 125g Risotto rice
- 500ml Very low salt vegetable stock
- 1tsp Parsley. chopped
- 1tsp Dried oregano
Method
- STEP 1
Heat the olive oil in a pan, fry the steak until brown then set aside.
- STEP 2
Fry the onion and garlic in the remaining oil until soft and translucent.
- STEP 3
Add the sun-dried tomatoes, chopped tomatoes and tomato puree and stir for a few minutes until well mixed.
- STEP 4
Add the rice and stir in well to coat thoroughly in oil.
- STEP 5
Turn up the heat and add the stock gradually, making sure it is all absorbed by the rice.
- STEP 6
Keep stirring, and continue to add stock until the rice is tender before simmering for 15 minutes.
- STEP 7
Add the cooked beef and herbs.
- STEP 8
Blend or mash to the required consistency.