Italian · Dinner
Beef and Red Wine Rice (High-Protein)
Italian-style risotto made with Arborio rice simmered in red wine and beef stock with seared lean ground beef and shredded braised beef chuck. Cannellini beans add fibre and body; garlic, onion, tomato paste and thyme build savoury depth. Finished with Parmesan and parsley.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
686Calories
57.8gProtein
20.9gFat
57.2gCarbs
6.3gSugar
8.6gFiber
980mgSodium
150mgChol
7.4gSat Fat
1320mgPotassium
175mgCalcium
7.6mgIron
4.8mcgVitamin B12
5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic, chop the onion, shred the braised beef chuck into small pieces, and measure out the rice and beans.
2
Heat the olive oil in a heavy saucepan over medium-high heat and brown the ground beef for 4 minutes, breaking into crumbles until no pink remains.
3
Add the onion and garlic to the same pan over medium heat and cook for 2 minutes, stirring often, until softened and translucent, then stir in the tomato paste and fresh thyme.
4
Pour the red wine into the pan over medium-high heat, scraping browned bits from the bottom, for 2 minutes until mostly evaporated.
5
Add the dry Arborio rice to the pan and stir over medium heat for 1 minute until the grains look glossy and translucent at the edges.
6
Add the beef stock gradually over medium-low heat, stirring frequently, for 18 minutes until the rice is creamy yet holds a slight bite.
7
Fold the braised beef, beans, and Parmesan into the pan over low heat for 2 minutes until warmed through.
8
Plate
Spoon the risotto into a shallow bowl, scatter the parsley on top, and season with salt and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef ground lean
- 5.2 oz150g beef chuck stewing
- 2/3 cup130g Arborio rice, dry
- 1 cup240ml dry red wine
- 1 1/2 cup360ml beef stock
- 1/2 cup45g, about a third of a 15 oz can cannellini beans
- 4 tbsp60g tomato paste
- 22 small clove garlic
- 4 tbsp40g onion
- 2 tsp2 tsp fresh thyme
- 2 tbsp14g Parmesan
- 2 tsp10ml olive oil
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
