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Slow-Cooked Beef Risotto

Who doesn't love an easy one-pot meal? Use a stockpot to slowly simmer Stew Meat, then add in a package of risotto mix, frozen peas and a little parmesan cheese.

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Ingredients:

  • 2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
  • 2 cups water
  • 2 teaspoons minced garlic
  • 1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
  • 1 cup frozen peas
  • 1/3 cup shredded Parmesan cheese
Garnish:
  • Shredded Parmesan cheese (optional)

Cooking:

  1. Combine beef Stew Meat, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours.
  2. Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18 to 20 minutes or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 minutes.
  3. Stir in cheese. Garnish with additional cheese, if desired.
Alternate Cooking Method:

  1. This recipe can be made in a 6-quart electric pressure cooker. Place beef Stew Meat, 1 cup water and garlic  in pressure cooker.  Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 20 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add risotto mix; stir. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 5 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir in peas and cheese; set aside 5 minutes or until peas are heated through and cheese is melted. Garnish with additional cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!