Steak and Red Pepper Risotto
Steak cooked with red pepper and arborio rice in white wine and broth.
Benefits
Rich in essential vitamins and minerals such as iron, zinc, and B vitamins which are essential for energy metabolism, nerve function, and immune function.
Great source of vitamins A and C, which are crucial for immune function and skin health.
Ingredients

Instructions
Step 1/4
Cook the Steak
- 1 tsp Olive Oil
- 150g Sirloin or Ribeye Steak
Heat the olive oil in a skillet over medium-high heat. Season the steak with salt and pepper. Cook the steak for about 4-5 minutes per side depending on thickness, until cooked to your liking. Remove from the skillet and set aside to rest.
Step 2/4
Prepare the Vegetables
- 1 tsp Olive Oil
- 1/2 Red Bell Pepper
- 1/2 Small Onion
- 1 Clove Garlic
In the same skillet, add olive oil. Sauté the finely diced red bell pepper and onion for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute.
Step 3/4
Cook the Risotto
- 75g Arborio Rice, Dry
- 40mL Dry White Wine
- 500mL Chicken Broth
- 15g Parmesan Cheese
Add the Arborio rice to the skillet with the vegetables and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. Pour in the white wine and cook until it has evaporated. Gradually add the broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. When the rice is creamy and al dente, stir in the grated Parmesan cheese. Season with salt and pepper to taste if needed.
Step 4/4
Combine and Serve
Slice the rested steak into thin strips. Serve the risotto topped with the steak slices. Garnish with chopped fresh parsley if desired.

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