Beef and Beer Risotto

I am a HUGE fan of risotto. I think it’s because I rarely get to have it, but now that I came across this easy recipe from Food Ramblings, Beef and Beer Risotto will easily become one of my favorite recipes to make. Enjoy!

Ingredients (Makes about 4 servings):

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 12 oz. beer (Recipe uses Wise Cracker Wit, but you can use any Belgian Wit)
  • 2 cups fat free, low sodium chicken broth
  • 1 cup arborio rice
  • 1 tbsp. unsalted butter
  • 1 lb. lean ground beef
  • 4 oz. shredded swiss cheese
  • 4 cups fresh spinach, roughly chopped
  • 1 cup portobello mushrooms, sliced
  • Salt
  • Pepper

Cooking Directions:

  1. In a medium to large saucepan, heat oil over medium heat.
  2. Add the onion, garlic and beef.
  3. Break apart and brown meat.
  4. Once the ground beef is cooked, add the rice and mushrooms and stir until the rice is toasted (This should take about 4 minutes.)
  5. Add a third of the beer to the toasted rice; cook until liquid is absorbed.
  6. Then continue to add beer two more times until the bottle is empty.
  7. Add the broth is 1/2 cup increments.
  8. Wait until the liquid is absorbed before adding additional liquid to the pan.
  9. Cook until the rice is tender and creamy.
  10. Stir in the butter, cheese and spinach until well mixed.
  11. Add salt and pepper to taste.

Dobrou Chut’!


One thought on “Beef and Beer Risotto

  1. I too love me some risotto, and this recipe looks very interesting. The wife doesn’t care for the texture of mushrooms though, so a food processor might be involved for those. Or more likely, they will be replaced with a splash of truffle oil. I’m also thinking a splash of soy sauce might give it a bit more depth of flavor, but I could just be craving stir fry. I’ll definitely need to try this out soon…
    – Dennis, Life Fermented Blog

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