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Beef & Broccoli Risotto: Date Added: 29 Jul 2011
Listed in: Beef

3/4 pound beef sirloin, cut into strips
garlic salt and ground black pepper
1 1/2 cups fresh broccoli flowerets
3/4 cup diced red pepper
1 tablespoon vegetable oil
1/2 cup chopped onion
1 tablespoon butter or margarine
1 cup uncooked U.S. arborio or medium grain rice
1/3 cup dry sherry
2 cups beef broth, divided
3 cups water
1/4 cup grated Parmesan cheese
1/4 cup milk

Cooking Instructions

Servings: Makes 4 servings

1. Season beef with garlic salt and black pepper. Cook beef, broccoli and pepper in oil in large non-stick skillet over medium-high heat. Remove beef and vegetables; set aside.
2. Cook onion in butter until soft. Add rice and stir 2 to 3 minutes. Add sherry; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
3. Stir in cheese, milk and reserved beef mixture; serve immediately.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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