I love risotto! It's something that I cook often, and making large batches for lunches during the week. I wanted to switch things up and make a risotto that uses brown rice, so it's a little healthier. Over the past few years, I've really learned to enjoy brown just as much as white, but for those struggling, this is an easy bridge to try brown rice. Since risotto would take a while with brown rice (constantly stirring for an hour), and my kids would lead a mutiny and overthrow me long before that's ready, I cook the brown rice most of the way before using in the risotto. I hope you enjoy it!
Brown Rice Risotto with Steak, Broccoli and Mushrooms
- 3/4 pound Top sirloin steak
- 1 cup Brown rice
- 3 cups Beef broth
- 1 cup Water
- 1 cup White wine
- 1 tablespoon Tomato paste
- 3/4 cup Parmesan
- 2 tablespoons Butter
- 1 1/2 tablespoons Olive oil plus another 1/2 tablespoon
- 2 Broccoli crowns about 2 cups
- 8 oz. Button mushrooms
- 1/4 cup Onion
- Before prepping anything, start cooking your rice. Add your rice and 2 cups of water to a pot and bring to a boil. Reduce heat and simmer for 20 minutes.
- In another pot, bring the stock, water and tomato paste to a low simmer.
- In a large pan over medium heat, add 2 tablespoons of olive oil and then add onions. Cook for 6-7 minutes.
- Add rice and mix with the onions and olive oil. Cook for a minute.
- Add white wine and cook until it evaporates, a couple minutes.
- This is when you start ladling the beef broth liquid into the pan. Add 1/2 cup of liquid to the pan and stir. Once the broth is absorbed into the rice, add another 1/2 cup of the broth. Repeat this process until you have 1 cup of broth remaining.
- During the time you cook and ladle the rice, heat 1/2 tablespoon olive oil in another pan (over medium heat) for a couple minutes then add the steak. Cook the steak briefly to get some color (about 3-4 minutes), then remove to a dish.
- Add the mushrooms and broccoli to the pan you just cooked the steak in and cook for 7 minutes.
- Add the steak, mushrooms and broccoli (all should be cooked at this point) to the risotto with the final cup of broth.
- After most of the broth has been absorbed, remove from heat and stir in the salt, parmesan and butter.
- It's ready to serve or take to work the next day. Enjoy