Creamy Beef and Courgette Risotto with Italian Herbs
Creamy Beef and Courgette Risotto with Italian Herbs
Equipment
- Large pot or saucepan
- Wooden spoon or spatula
Ingrediënten
- 500 g courgette sliced
- 2 cloves garlic minced
- 1 large onion finely chopped
- 3 tablespoons Italian herbs such as basil, oregano, and thyme
- 75 g Arborio rice
- Freshly ground black pepper
- 800 ml beef broth
- 400 g ground beef
- Butter for cooking
- 100 ml heavy cream
- 40 g fresh Parmesan cheese shaved or grated
Instructies
- Prepare the onion and garlic.
- Finely chop the onion and sauté it gently in butter for about 3 minutes.
- Add the minced garlic and cook for another minute.
- Add the ground beef to the onion and garlic mixture.
- Cook until the beef is browned and crumbled.
- Stir in the Arborio rice and Italian herbs, ensuring that the rice grains are well coated with butter.
- Cook for a few minutes to toast the rice.
- Wash the courgette and slice it into 1/2 cm thick slices.
- Add them to the pot and sauté for a few minutes with the rice mixture.
- Pour in the beef broth, bring the mixture to a boil, then reduce the heat to low.
- Simmer gently, stirring occasionally, for 20-25 minutes or until the rice is tender and most of the liquid has been absorbed.
- Stir in the heavy cream and season with freshly ground black pepper.
- Let it simmer for an additional 3 minutes, covered.
- Once cooked, sprinkle the Parmesan cheese over the risotto and serve immediately.
Notes / Tips / Wine Advice:
Wine advice:
This Creamy Beef and Courgette Risotto with Italian Herbs pairs well with a medium-bodied red wine such as Sangiovese or Merlot.Nutritional Information
Calories: 500 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 30 g | Fiber: 3 g | Sugar: 4 g
