Beef and Pea Risotto recipe

There’s something inherently comforting about risotto. The slow, methodical stirring, the gradual thickening of the creamy rice, and the anticipation of the rich, flavorful dish that emerges at the end – it’s culinary therapy at its finest. For our family, Beef and Pea Risotto has become a beloved staple, especially on chilly evenings when we crave something hearty and satisfying. My kids, surprisingly, adore the vibrant green peas nestled amongst the tender beef and creamy rice, and my husband, a self-proclaimed meat lover, always asks for seconds (and sometimes thirds!). This isn’t just any risotto; it’s a deeply savory, umami-rich experience, where the robust flavor of beef broth and tender beef pieces perfectly complements the sweetness of peas and the creamy texture of perfectly cooked Arborio rice. It’s a dish that feels both elegant and rustic, perfect for a cozy weeknight dinner or a casual weekend gathering with friends. Honestly, every time I make it, the aroma alone fills the house with warmth and happiness, and the first bite always brings a collective sigh of contentment around the table. This recipe isn’t just about following steps; it’s about creating a moment, a comforting culinary hug in a bowl.

Ingredients: The Building Blocks of Delicious Beef and Pea Risotto

The beauty of risotto lies in its simplicity, but using quality ingredients truly elevates the dish. Here’s what you’ll need to create this comforting Beef and Pea Risotto masterpiece:

• For the Beef:
  • 1 pound Beef Stew Meat: Choose chuck roast or beef round, cut into 1-inch cubes. Look for well-marbled beef for maximum flavor and tenderness. You can also use pre-cut stew meat for convenience.
  • 1 tablespoon Olive Oil: For searing the beef and starting the risotto base. Extra virgin olive oil is preferred for its flavor.
  • 1 teaspoon Salt: Kosher salt is recommended for its even seasoning.
  • ½ teaspoon Black Pepper: Freshly ground black pepper adds a robust flavor.
  • 1 tablespoon All-Purpose Flour: For lightly dredging the beef, helping it to brown and create a richer sauce. (Optional, but recommended for deeper flavor).
• For the Risotto Base:
  • 1 tablespoon Olive Oil: For sautéing the aromatics.
  • 1 medium Yellow Onion: Finely diced. Yellow onions provide a mild, sweet flavor base.
  • 2 cloves Garlic: Minced. Fresh garlic is crucial for its pungent aroma and flavor.
  • 1 ½ cups Arborio Rice: This short-grain Italian rice is essential for risotto. It’s high in starch, which is released during cooking to create the creamy texture. Carnaroli or Vialone Nano rice can also be used as alternatives.
  • ½ cup Dry White Wine: A crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or dry Vermouth adds acidity and complexity to the risotto. If you prefer to omit wine, you can substitute with extra beef broth.
  • 6-7 cups Hot Beef Broth: Low-sodium beef broth is recommended so you can control the salt level. Using hot broth is crucial for maintaining the cooking temperature and ensuring even rice cooking. High-quality beef broth significantly enhances the flavor of the risotto.
  • 1 cup Frozen Peas: Frozen peas are convenient and readily available. Use petite peas for a sweeter, more delicate flavor. Add them towards the end of cooking to retain their bright green color and sweetness.
• For Finishing and Flavor:
  • ½ cup Grated Parmesan Cheese: Freshly grated Parmesan Reggiano is ideal for its nutty, salty flavor and melting quality. Pecorino Romano can be used for a sharper, saltier flavor.
  • 2 tablespoons Butter: Unsalted butter, added at the end, creates richness and a silky texture.
  • 2 tablespoons Fresh Parsley: Chopped, for garnish and fresh flavor. Italian flat-leaf parsley is preferred.
  • Salt and Pepper: To taste, for final seasoning adjustment.

Ingredient Notes and Substitutions:

• Beef: While stew meat is ideal, you can also use sirloin steak cut into cubes for a leaner option. For a richer flavor, consider using bone-in beef short ribs, braised separately and then shredded into the risotto.
• Rice: Using Arborio rice is highly recommended for classic risotto texture. However, Carnaroli rice is considered by some to be even better, as it is slightly starchier and more forgiving. Vialone Nano is another excellent option. Avoid using long-grain rice or converted rice, as they won’t release the necessary starch.
• Wine: If you don’t have white wine, you can substitute with a splash of dry sherry or extra beef broth with a squeeze of lemon juice for acidity.
• Broth: Homemade beef broth is the ultimate flavor booster. If using store-bought, opt for a high-quality, low-sodium variety. You can also use a combination of beef broth and bone broth for added richness and collagen.
• Peas: Fresh peas can be used when in season, but frozen peas are a convenient and excellent alternative. If using fresh peas, blanch them briefly before adding to the risotto.
• Cheese: Parmesan is classic, but you can experiment with other hard Italian cheeses like Grana Padano or Asiago.
• Herbs: Fresh thyme or rosemary can be added along with parsley for a different flavor profile.

Instructions: Crafting the Perfect Beef and Pea Risotto, Step-by-Step

Creating risotto is a mindful process, but with these detailed instructions, you’ll be guided to risotto perfection. Remember, patience and gentle stirring are key!

Step 1: Prepare the Beef (Optional Dredging for Richness)

1. Season the Beef: In a medium bowl, toss the cubed beef stew meat with 1 teaspoon of salt and ½ teaspoon of black pepper. If using flour, lightly dredge the beef pieces in 1 tablespoon of all-purpose flour, shaking off any excess. This step helps the beef brown beautifully and creates a slightly thicker sauce.
2. Sear the Beef: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in batches, being careful not to overcrowd the pot. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Browning the beef develops deep, savory flavors. Remove the browned beef from the pot and set aside.

Step 2: Build the Aromatic Base

1. Sauté the Aromatics: Add another 1 tablespoon of olive oil to the same pot (no need to clean it – the browned bits from the beef add flavor!). Reduce the heat to medium. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Add Garlic: Add the minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic, as it will become bitter.

Step 3: Toast the Rice (Crucial for Texture)

1. Toast the Arborio Rice: Add the Arborio rice to the pot with the onions and garlic. Stir continuously for 2-3 minutes, until the rice grains are translucent around the edges and slightly toasted. Toasting the rice grains helps them absorb liquid slowly and evenly, contributing to the creamy texture of the risotto and preventing it from becoming mushy. You might notice a slightly nutty aroma as the rice toasts.

Step 4: Deglaze with White Wine (Layering Flavors)

1. Deglaze the Pot: Pour in the ½ cup of dry white wine. Increase the heat to medium-high and stir constantly, scraping up any browned bits from the bottom of the pot (this is called “deglazing” and adds a lot of flavor). Cook until the wine is almost completely absorbed by the rice, about 2-3 minutes. The wine adds acidity and complexity to the risotto, balancing the richness of the beef and broth.

Step 5: The Risotto Magic: Gradual Broth Addition and Stirring

1. First Broth Addition and Simmer: Add about 1 cup of hot beef broth to the rice. Stir continuously until the broth is almost completely absorbed by the rice. Maintain a gentle simmer throughout the cooking process – the risotto should be bubbling softly, not boiling rapidly.
2. Continue Adding Broth Gradually: Continue adding the hot beef broth, about ½ cup to ¾ cup at a time, stirring constantly after each addition until the broth is almost completely absorbed before adding more. This gradual addition and constant stirring are crucial for releasing the starch from the rice and creating the signature creamy texture of risotto. The stirring also helps to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
3. Cook Until Rice is Al Dente: Continue this process for about 20-25 minutes, or until the rice is creamy but still slightly al dente – meaning it should have a slight bite in the center, not mushy. Taste the rice frequently as you cook to check for doneness. You might not need to use all 7 cups of broth, or you might need a little more, depending on the rice and heat. The risotto should be creamy and flow slowly when you tilt the pot.

Step 6: Add the Beef and Peas (Finishing Touches)

1. Return Beef to Risotto: Once the rice is almost cooked to your liking, return the browned beef to the pot. Stir to combine and heat through.
2. Stir in Peas: Add the frozen peas to the risotto and stir until they are heated through and bright green, about 2-3 minutes. Adding the peas towards the end ensures they retain their sweetness and vibrant color.

Step 7: Mantecare: The Creamy Finale (The Secret to Perfect Risotto)

1. Remove from Heat: Take the pot off the heat.
2. Stir in Parmesan Cheese and Butter: Stir in the grated Parmesan cheese and butter. This process, called “mantecare” in Italian, is essential for creating the final creamy, luxurious texture of the risotto. The cheese and butter emulsify with the starch released from the rice, creating a smooth and velvety sauce. Stir vigorously until the cheese and butter are melted and fully incorporated, creating a rich and glossy risotto.

Step 8: Season and Serve Immediately (Enjoy the Creamy Perfection)

1. Taste and Adjust Seasoning: Taste the risotto and adjust seasoning with salt and pepper as needed. Remember that Parmesan cheese is salty, so you may not need much additional salt.
2. Garnish and Serve: Stir in the chopped fresh parsley. Serve the Beef and Pea Risotto immediately in warm bowls. Risotto is best enjoyed right away, as it can become thicker as it cools.

Nutrition Facts: A Hearty and Wholesome Meal

This Beef and Pea Risotto is not only delicious but also offers a good balance of nutrients. Here’s an approximate nutritional breakdown per serving:

• Servings: 6
• Calories Per Serving (Estimated): 550-650 calories (This can vary depending on portion size, type of beef, and amount of cheese and butter used).

Approximate Nutritional Breakdown Per Serving:

• Protein: 30-35 grams (From beef and Parmesan cheese) – Important for muscle building and satiety.
• Fat: 25-30 grams (From olive oil, butter, beef, and cheese) – Includes healthy fats from olive oil and butter.
• Saturated Fat: 10-15 grams (Primarily from butter, cheese, and beef) – Consume in moderation as part of a balanced diet.
• Cholesterol: 100-120 mg (From beef and cheese) – Moderate cholesterol content.
• Sodium: 500-700 mg (Varies depending on broth and cheese used) – Choose low-sodium broth to reduce sodium content.
• Carbohydrates: 50-60 grams (Primarily from Arborio rice and peas) – Provides energy and fiber.
• Fiber: 4-5 grams (From peas and rice) – Important for digestion and satiety.
• Sugar: 5-7 grams (Naturally occurring sugars in peas and onions) – Low in added sugars.

Nutritional Benefits:

• Good Source of Protein: Beef and Parmesan cheese provide a significant amount of protein, essential for muscle maintenance and repair.
• Source of Complex Carbohydrates: Arborio rice provides sustained energy due to its complex carbohydrates.
• Vitamins and Minerals: Peas are a good source of vitamins C and K, as well as fiber. Beef provides iron and B vitamins. Parmesan cheese is a source of calcium.
• Hearty and Satisfying: The combination of protein, carbohydrates, and healthy fats makes this risotto a filling and satisfying meal.

Note: These are approximate values and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator app with the specific brands and quantities of ingredients used.

Preparation Time: From Prep to Plate

While risotto requires attention during cooking, the overall preparation time is quite reasonable for such a flavorful and rewarding dish.

• Prep Time: 20-25 minutes (Chopping vegetables, cubing beef, gathering ingredients, heating broth)
• Cook Time: 30-40 minutes (Searing beef, sautéing aromatics, toasting rice, cooking risotto, finishing with peas, cheese, and butter)
• Total Time: 50-65 minutes

Time Breakdown:

• Beef Preparation: 10 minutes (Cutting beef, seasoning, dredging if using)
• Vegetable Prep: 10-15 minutes (Chopping onion, mincing garlic, parsley)
• Searing Beef: 10-15 minutes (Browning beef in batches)
• Risotto Cooking (Active Stirring): 20-25 minutes (From toasting rice to al dente texture)
• Finishing Touches: 5 minutes (Adding peas, cheese, butter, parsley, seasoning)

Tips to Speed Up Prep:

• Use Pre-Cut Stew Meat: Saves time on cubing beef.
• Chop Vegetables in Advance: Onion, garlic, and parsley can be chopped a day ahead and stored in the refrigerator.
• Heat Broth in Advance: Have hot broth ready to go before you start cooking.
• Utilize Kitchen Tools: Use a food processor to quickly chop onions and garlic (be careful not to over-process).

While risotto isn’t a quick weeknight meal, the active cooking time is relatively short, and the process itself is quite enjoyable and meditative. The resulting flavor and satisfaction are well worth the time spent.

How to Serve Beef and Pea Risotto: Enhancing the Dining Experience

Beef and Pea Risotto is a complete meal in itself, but you can elevate the dining experience with thoughtful serving suggestions and accompaniments.

Serving Suggestions:

• Classic and Simple:
  • Serve immediately in warm bowls: Risotto is best served hot and fresh, right after cooking.
  • Garnish with extra Parmesan cheese: Offer freshly grated Parmesan cheese at the table for guests to add more if desired.
  • Fresh Parsley Sprig: A small sprig of fresh parsley adds a touch of visual appeal.
  • Drizzle of Olive Oil: A drizzle of high-quality extra virgin olive oil over the risotto just before serving adds richness and flavor.
• Side Dishes to Complement Risotto:
  • Green Salad with Lemon Vinaigrette: A light and refreshing green salad with a bright lemon vinaigrette provides a contrast to the richness of the risotto.
  • Roasted Asparagus or Green Beans: Roasted green vegetables offer a healthy and flavorful side dish.
  • Garlic Bread or Crusty Bread: For soaking up the delicious risotto sauce.
  • Caprese Salad: The fresh flavors of tomatoes, mozzarella, and basil complement the savory risotto.
• Wine Pairing:
  • Medium-bodied Red Wine: Pair with a medium-bodied red wine like Pinot Noir, Merlot, or Chianti Classico. The earthy notes and acidity of these wines complement the beef and risotto.
  • Full-bodied White Wine: A full-bodied white wine like Chardonnay (oaked) or Viognier can also pair well, especially if you prefer white wine.
  • Italian White Wine: Consider an Italian white wine like Vermentino or Soave for a regional pairing.
• For a More Elegant Presentation:
  • Mound Risotto in the Center of the Plate: Use a spoon or ice cream scoop to create a neat mound of risotto in the center of each plate.
  • Garnish with Fresh Herbs: Use a mix of fresh herbs like parsley, thyme, and rosemary for a more sophisticated garnish.
  • Parmesan Crisps: Top with homemade Parmesan crisps for added texture and visual appeal.
  • Balsamic Glaze Drizzle: A light drizzle of balsamic glaze can add a touch of sweetness and tang.

Serving Tips:

• Warm Bowls: Serve risotto in pre-warmed bowls to keep it hot longer.
• Serve Promptly: Risotto is best served immediately after cooking. It can thicken as it cools.
• Offer Condiments: Provide extra Parmesan cheese, black pepper, and red pepper flakes at the table for guests to customize their risotto.

Additional Tips for Risotto Success: Elevating Your Culinary Skills

Mastering risotto is a rewarding culinary journey. Here are five essential tips to ensure your Beef and Pea Risotto is consistently perfect:

1. Use Hot Broth, Always: Keeping the broth hot is absolutely crucial. Cold broth will lower the temperature of the rice and interrupt the cooking process, resulting in unevenly cooked risotto. Keep the broth simmering gently in a separate saucepan throughout the cooking process. Ladle the hot broth directly into the risotto pot.
2. Stir, Stir, Stir (But Don’t Overdo It): Constant stirring is often emphasized in risotto recipes, and for good reason. Stirring helps to release the starch from the Arborio rice, creating the creamy texture. However, “constant” doesn’t mean frantic. Stir gently and consistently, especially after each addition of broth, ensuring the rice doesn’t stick to the bottom of the pot. You can take short breaks from stirring in between broth additions, but return to stirring as soon as the broth is mostly absorbed.
3. Taste and Adjust Seasoning Throughout Cooking: Don’t wait until the end to season your risotto. Taste it at various stages of cooking, especially after adding broth and before finishing with cheese and butter. This allows you to adjust the salt and pepper levels as needed and ensure the flavors are balanced throughout the dish. Remember that Parmesan cheese is salty, so adjust salt accordingly towards the end.
4. Don’t Rinse the Rice!: Unlike some other rice preparations, you should never rinse Arborio rice before making risotto. The surface starch on Arborio rice is essential for creating the creamy texture that defines risotto. Rinsing the rice will remove this starch and result in a drier, less creamy dish.
5. Serve Risotto Immediately: Risotto is at its absolute best when served immediately after cooking. As it sits, it will continue to absorb liquid and thicken, losing its desired creamy consistency. Plan to serve your Beef and Pea Risotto as soon as it’s finished “mantecare” (the final stirring with cheese and butter) for optimal texture and flavor. If you need to hold it for a few minutes, keep it warm and add a splash of hot broth to loosen it up just before serving, but ideally, serve it right away.

FAQ: Your Risotto Questions Answered

Navigating the world of risotto can bring up questions. Here are answers to some frequently asked questions about making Beef and Pea Risotto:

Q1: Can I make Beef and Pea Risotto ahead of time?

A: Risotto is best enjoyed fresh and immediately after cooking. Making it completely ahead of time is not recommended, as it will lose its creamy texture and become quite thick as it cools and the rice continues to absorb liquid. However, you can prep some components in advance to save time. You can chop the vegetables, cube the beef, and even sear the beef ahead of time. Store these components separately in the refrigerator. When you are ready to make the risotto, you can proceed with toasting the rice and cooking as instructed. If you absolutely must make it slightly ahead, undercook the risotto slightly (stop cooking a few minutes before it reaches perfect doneness) and then reheat it gently with a little extra hot broth to loosen it up just before serving. However, the texture will never be quite as perfect as freshly made risotto.

Q2: Can I use a different type of rice for risotto?

A: While Arborio rice is the classic and most recommended choice for risotto due to its high starch content, you can use other short-grain Italian rice varieties like Carnaroli or Vialone Nano. Carnaroli is considered by some to be even superior to Arborio, as it is starchier and more forgiving. Vialone Nano is another excellent option. Avoid using long-grain rice, converted rice, or brown rice, as these types of rice do not release the starch necessary to create the creamy risotto texture. Using the correct type of rice is crucial for achieving the desired creamy consistency.

Q3: Can I make vegetarian Pea Risotto without the beef?

A: Absolutely! To make a vegetarian Pea Risotto, simply omit the beef. Replace the beef broth with vegetable broth or mushroom broth for a vegetarian version. You can still follow the rest of the recipe as written, starting with sautéing the onions and garlic, toasting the rice, and gradually adding the hot vegetable broth. The peas will remain the star vegetable in this variation. You can also add other vegetables like asparagus, mushrooms, or zucchini for a more substantial vegetarian risotto.

Q4: Can I freeze leftover Beef and Pea Risotto?

A: Freezing risotto is generally not recommended, as the texture can change significantly upon thawing and reheating. The creamy texture often becomes grainy and less appealing after freezing. However, if you have leftovers and want to minimize waste, you can freeze it. To freeze, spread the risotto in a shallow dish to cool quickly, then transfer it to an airtight container and freeze. When reheating, thaw it in the refrigerator overnight or in the microwave. Reheat gently in a saucepan over low heat, adding extra hot broth or water, a tablespoon at a time, and stirring frequently to try and restore some of the creamy texture. The texture will likely be different from freshly made risotto, but it will still be edible.

Q5: My risotto is too thick/dry, what can I do?

A: If your risotto becomes too thick or dry while cooking or after sitting for a few minutes, it’s easily remedied. Simply add a little more hot beef broth, a tablespoon or two at a time, and stir it in until the risotto reaches your desired creamy consistency. If it’s too thick while cooking, it might be because you haven’t added enough broth or you’ve cooked it for too long. Continue adding hot broth gradually and stirring until it loosens up. If it thickens after sitting, reheating with a little broth is the best solution. Avoid adding cold broth, as this will lower the temperature and disrupt the texture. Using hot broth is always key when adjusting the consistency of risotto.

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