O my, what a busy week that was, weekend flew by and it is Monday again. All that homework, kids after school activities are more and more demanding each day. Anyway it is close to lunch time and I bought wonderful Arborio rice so you can guess risotto for the lunch:)
Today I will make risotto with steak and fresh baby bella mushroom.
I don’t have any parmesan in my fridge so I will substitute with mozzarella, hope parmesan want mind:)
Risotto with steak and baby bella mushrooms
1 lb grilling steaks (such as ribeye, strip, or top sirloin), cut in cubes
1 packet fresh baby bella mushrooms, sliced
1 red onion, chopped
garlic cloves, few
1 cup Arborio rice
1 reduced-sodium chicken broth
1 cup water
1/4 teaspoon fresh Italian parsley, chopped
1/4 teaspoon sea salt
fresh ground pepper
2 tablespoons grated mozzarella cheese
Preheat medium saucepan on medium-high. Reduce heat to medium, add onion, garlic till well brown. Set aside. Then grill the steak till medium rare, put onions back and add mushrooms.
Cook for 12 minutes or so, season with salt and pepper, add water, chicken broth and rice. Cook for 20 minutes.
Serve immediately with fresh parsley and mozzarella cheese on top.
This is fantastic meed week lunch, fresh warm and very easy to make. You can add meat or make only with vegetables, your choice.
Calories- per small bowl: 160cal, fat 1g, cholesterol 5mg, carb 31g, fiber 1g, protein 8g.