Beef with a Garlic and Parsley Risotto and Roasted Shallots

Rich, creamy arborio rice risotto served with tender grilled beef fillet and charred roasted banana shallots.

Beef Main Course High Protein Risotto

Estimated Nutrition

Calories

1173.1

kcal / serving

2346.2 kcal total

Carbs

32.1g

per serving

64.2 g total

Fat

79.2g

per serving

158.4 g total

Protein

74.3g

per serving

148.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Mascarpone

Parmesan

grated

GrainsCereals

Arborio Rice

Liquids

White Wine

300

Chicken Stock

Meat

500

Beef Fillet

Dexter beef

NutsSeeds

Parsley

chopped

0.5

clove

Garlic

crushed

clove

Garlic

finely chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground to taste

bunch

Parsley

leaves chopped

OilsFats

Olive Oil

Vegetables

piece

Banana Shallot

halved with skin on

Method

Preheat a griddle pan to hot.

Blend butter, parsley, and half a garlic clove in a food processor.

Melt the flavored butter in a saucepan and fry the chopped shallot and garlic for two minutes.

Stir in rice, add wine to boil, then add stock and simmer for 15 minutes.

Drizzle oil over steak and halved shallots, then grill both for 10 minutes turning halfway.

Fold mascarpone, parmesan, and extra parsley into the risotto and season.

Serve beef slices alongside the risotto and peeled roasted shallots.