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Method
Step 1
Place the stock and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.
Step 2
Heat half the oil in a large saucepan over medium heat. Cook mushroom and garlic, stirring, for 3 mins or until just tender. Add rice and cook, stirring, for 1 min or until coated in oil. Reduce heat to low.
Step 3
Add 1/3 cup (80ml) of the simmering stock mixture to the rice mixture and cook, stirring, until the liquid is absorbed. Continue adding stock mixture in 1/3 cup (80ml) batches, stirring until liquid is absorbed before adding more, for 30 mins, adding silverbeet with the last cupful of stock mixture. Cover and cook for a further 10 mins or until silverbeet is tender and rice has absorbed all the liquid.
Step 4
Meanwhile, coat beef in remaining oil. Season well. Heat a barbecue grill or chargrill on medium. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 5
Toss beef through risotto. Serve topped with parmesan.
This Beef and Mushroom Brown Rice Risotto recipe is a healthy choice that's full of flavour.
Method
Step 1
Place the stock and 2 cups (500ml) water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.
Step 2
Heat half the oil in a large saucepan over medium heat. Cook mushroom and garlic, stirring, for 3 mins or until just tender. Add rice and cook, stirring, for 1 min or until coated in oil. Reduce heat to low.
Step 3
Add 1/3 cup (80ml) of the simmering stock mixture to the rice mixture and cook, stirring, until the liquid is absorbed. Continue adding stock mixture in 1/3 cup (80ml) batches, stirring until liquid is absorbed before adding more, for 30 mins, adding silverbeet with the last cupful of stock mixture. Cover and cook for a further 10 mins or until silverbeet is tender and rice has absorbed all the liquid.
Step 4
Meanwhile, coat beef in remaining oil. Season well. Heat a barbecue grill or chargrill on medium. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest. Thinly slice.
Step 5
Toss beef through risotto. Serve topped with parmesan.
