I love risotto. From the first time I laid eyes on it when I was 10 years old until today. It’s a comfort food. You can give it almost any flavor profile, and pack it full of veggies. I’ve made everything from butternut squash risotto to bacon apple risotto to shrimp and chicken and more. The one thing I have stayed far, far away from adding to risotto is beef. I don’t know why, it just seems weird to me.
But I take that back. We had leftover roast in the fridge, a lot of carrots and plenty of beef stock. It wasn’t something I would normally associate with this creamy rice dish, but then again, where’s the adventure in cooking if you don’t try it?
Furthermore, yesterday I came across a recipe on how to make risotto in the oven (i.e. less stirring!).
Here’s what you need:
- 1 dutch oven (I used a 3.5 quart)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 – 2 cloves of garlic, minced
- 1/4 tsp thyme
- 4 – 5 medium carrots, pealed and cut width wise
- 1 1/2 cups of arborio rice
- 1/2 cup red wine
- 4 cups beef broth
- 1 lb stew beef or roast, already cooked and cut into 1/2″ cubes
Preheat the oven to 400 F. Heat the dutch oven on the stove on medium, add your oil, then your onions. Cook until translucent, about 4 – 5 minutes. Add the carrots, and cook for another minute. Add in the thyme and garlic and stir for another minute until fragrant. Add in the rice, cook for another minute until it is coated.
Pour in the 4 cups of beef broth and let come to a boil, stirring occasionally. Once at a boil, put a lid on the dutch oven, and transfer it to the oven for 20 minutes. While this is cooking, cut up your meat. I used leftover roast. You could use stew beef already prepared, or you could quickly grill some steak and chop that up. Whatever is easiest for you.
Fifteen minutes in, add the beef and the wine. Cover and place back into the oven for the remaining five minutes.
Let sit for 5 – 10 minutes before serving.