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Beef and mushroom brown rice risotto
Beef and mushroom brown rice risotto
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate risotto with nutty brown rice for a healthier twist.
Ingredients:
  • 1l beef stock
  • 200g Swiss brown mushrooms, thickly sliced
  • 200g brown rice
  • 1/2 bunch silverbeet, stems removed, thinly sliced
  • 4 Beef Scotch Fillet Steaks
  • Shaved parmesan, to serve
Instructions:
  • In a medium saucepan, bring the stock and 2 cups (500ml) water to a boil over high heat. Once boiling, reduce heat to low and let it gently simmer.
  • In a large saucepan over medium heat, warm half of the oil. Saute mushrooms and garlic, stirring, for 3 minutes until just tender. Add rice and stir for 1 minute until coated in oil. Reduce heat to low.
  • Pour 1/3 cup (80ml) of the simmering stock mixture into the rice and cook while stirring until the liquid is absorbed. Keep adding stock mixture in 1/3 cup (80ml) portions, stirring until absorbed each time, for 30 minutes. Add silverbeet with the final cup of stock mixture. Cover and cook for another 10 minutes or until the silverbeet is tender and the rice has absorbed all the liquid.
  • Coat the beef generously with the remaining oil and season well. Heat a barbecue grill or chargrill over medium heat. Cook the beef for 3 minutes on each side or until it reaches your preferred level of doneness. Transfer to a plate, cover with foil, and let it rest for 5 minutes before thinly slicing.
  • Mix the beef into the risotto and then plate it, finishing with a sprinkle of parmesan on top.

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