Steak and Peppers Risotto

Name: Steak and Peppers Risotto
Prep time: 40 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 2 cups arborio rice; 5 cups chicken stock; 2 tablespoons butter; 4 tablespoons olive oil, divided; 1/2 medium yellow onion, chopped; 1 lb flank steak; 1 medium red onion; 1 medium red pepper; 1/2 cup chopped mushroom; 2 tablespoons chopped garlic; 1 tablespoon Worcestershire sauce; garlic powder; salt and pepper; paprika; parmesan cheese

Submitted by emcglone1979

"We had this delicious Risotto at a tiny restaurant in Boston. I've tried to reproduce it, to the best of my ability."

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Ready In:: 40mins
Ingredients:: 15
Serves:: 4-6

ingredients

2 cups arborio rice
5 cups chicken stock
2 tablespoons butter
4 tablespoons olive oil, divided
¹⁄₂ medium yellow onion, chopped
1 lb flank steak
1 medium red onion
1 medium red pepper
¹⁄₂ cup chopped mushroom
2 tablespoons chopped garlic
1 tablespoon Worcestershire sauce
garlic powder
salt and pepper
paprika
parmesan cheese

directions

Keep chicken stock simmering in a sauce pot.
In a dutch oven, heat butter and 2 Tbsp olive oil.
Cook yellow onion until tender, 3 minutes.
Add rice and cook over medium-low heat for 3 minutes.
Add 1 cup stock and stir constantly.
Continue to add stock and stir until rice is tender and creamy.
Meanwhile, cut red onion, pepper, and mushrooms into thin strips.
Saute in the rest of the oil.
Add garlic and Worcestershire sauce and keep warm.
Season steak with salt, pepper, and garlic powder, to taste.
Broil or grill until medium-rare (about 6 minutes per side under the broiler). Slice cross-wise into thin strips.
When rice is tender, add salt, pepper, and Parmesan cheese to taste.
Stir in veggies, steak, and garnish with paprika.