Risotto 'N Stir-Fry Beef
Arborio rice is typically used for risotto because its high starch level produces a creamy texture.
1 (7-ounce) package (1 cup) uncooked Arborio rice
2 1/2 to 3 cups low-sodium beef, chicken or vegetable broth
3/4 to 1 pound boneless beef sirloin, cut into thin strips
1 medium (1 cup) leek, sliced 1/2-inch*
3 cups broccoli slaw mix
3/4 teaspoon salt
1/4 teaspoon pepper
Melt 1 tablespoon butter in 2-quart heavy saucepan; add rice. Cook over medium-high heat, stirring constantly, 3 minutes or until very lightly browned. Reduce heat to medium. Slowly add 1 cup beef broth. Cook, stirring occasionally, 4-8 minutes or until almost all broth has been absorbed.
Add 1 cup broth; continue cooking, stirring occasionally, 5-8 minutes or until almost all broth has been absorbed. Add remaining 1/2 cup broth; continue cooking, stirring occasionally, 5-8 minutes or until rice is tender and creamy. (If rice is not tender, add additional 1/2 cup broth.) Continue cooking, stirring occasionally, 6-8 minutes or until liquid is absorbed and rice is tender.
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add beef strips and leek. Cook over medium-high heat, stirring constantly, 4-6 minutes or until beef is no longer pink. Add broccoli slaw, salt and pepper; continue cooking, stirring occasionally, 2-3 minutes or until broccoli is crisply tender. Stir in risotto.
*Substitute 1 medium onion, cut into thin wedges.
Broccoli slaw mix is available in the produce section of large grocery stores.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #11683©2001Land O'Lakes, Inc.