Informations supplémentaires
30 min.
|
1070 kcal
|
intermediate
|
|
Printable version
1. Begin Rice
Turn oven on to 450°F. Add arborio rice to a medium pot with 1¼ cups water and bring to a boil. Reduce heat to low and cover with a lid and cook for 14 minutes.
2. Prepare Ingredients
Meanwhile, cut tomatoes into 1/2 inch pieces. Tear basil leaves into 1 inch pieces.
3. Cook Beef
Drain ground beef. Heat 1 tbsp. olive oil in a large oven-proof skillet over medium-high. Once hot, add beef and onion cook for 4–5 minutes using a wooden spoon to break apart, and cook until beef has reached an internal temperature of 160°F. Reduce heat to low, add herb blend and red pepper flakes to taste and cook for 30 seconds to 1 minute, until fragrant. Add crushed tomatoes, 3/4 cups water, demi glace and half of the tomatoes, stirring to combine. Season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.
4. Finish Risotto and Prepare Salad
To skillet with beef, add arborio rice and grana padano, stirring until combined. Top with mozzarella, transfer to oven and bake for 4–5 minutes or until melted. In a medium bowl, combine 1 tbsp. olive oil, balsamic vinegar, spinach and remaining tomatoes. Season to taste with salt and pepper.
5. Serve
Remove risotto from oven and let rest for 1–2 minutes. Serve risotto family-style and garnish with basil. Serve with salad on the side. Enjoy!
280gGround Beef
0.5unitYellow Onion(s)
120mlCrushed Tomatoes
1.97gChili Flakes
151gArborio Rice
10gDemi-Glace
30gGrana Padano Cheese
120gCherry Tomato
44gMozzarella
1unitBasil
1gHerb Blend
60gBaby Spinach
10mlBalsamic Vinegar
What you need
Medium pot, Large oven-proof skillet, Bowls
1070 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
110g
37%
fat
45g
69%
cholesterol
172mg
57%
fiber
4g
16%
protein
64g
saturated
18g
90%
sodium
670mg
28%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg