Beef Risotto

How about a risotto for dinner? Try this recipe that has top sirloin and broccoli.


Click here to see the recipe in Portuguese


servings: 4

preparation time: 40 minutes



2 cups arborio rice

4-5 cups beef broth

2 tbs. olive oil (or 1 tbs. butter)

1 small onion, finely chopped

3 crushed garlic cloves

1 lb. top sirloin cut into cubes

1 cup red wine (optional)

1 cup chopped broccoli, chopped (optional)

½ cup chopped green onions or chives

salt and black pepper to taste

grated parmesan cheese to garnish



1 – In a large saucepan, bring the beef broth to a boil and keep it warm.

2 – In another pan, heat olive oil and add top sirloin, onion, garlic, salt and pepper. Fry until golden brown (about 3 minutes).

3 – At medium high temperature, add rice and stir for 3 minutes.

4 – Add wine and stir until the liquid is completely absorbed. Add the broccoli.

5 – After that, add about 3/4 cup of the boiling broth and stir until the liquid is almost gone.

6 – Repeat the process until rice is al dente (this will be about 18 minutes, counting from the moment you pour the wine).

7 – Turn off the heat, add cheese and chives and stir.


Tips and Options:

  • Instead of butter or cheese, typically used to finish risottos, use 1 tablespoon of cream cheese.
  • You can also add any types of vegetables in this recipe: mushroom, zucchini, carrot and/or squash.
  • Good side dishes: potato chips and green salad will give a crisp touch to the dish.
  • If you know how to make it, is preferable to use a homemade beef broth. It will be tastier and healthier.


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