Tomato and beef risotto

  • 4

This tasty beef risotto is delicious served with broccoli or cauliflower, suitable from 8 months

Tomato and beef risotto
  • 2 tbsp olive oil
  • 125g beef steak, diced
  • 12 sun-dried tomatoes, chopped
  • 1 400g can tomatoes
  • 1 tbsp tomato puree
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 125g risotto (arborio) rice
  • 500ml very low salt vegetable stock
  • 1tsp parsley, chopped
  • 1tsp oregano


  • 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.

  • Serve with broccoli or cauliflower, which are good sources of vitamin C, K and folate.

Like this? Try these: