Mushroom Risotto with Beef and vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 package (10 oz) Spinach, fresh 1 serving zuchini -1 large (by KDINATALI) 2 cup, sliced Summer Squash 8 oz Beef, t-bone steak 2 cup Wild Rice 1 cup pieces Shiitake Mushrooms 1 medium Mushrooms, fresh 1 can (10.5 oz), prepared Beef broth, bouillon, consomme
Begin by cooking your wild rice as instructed, but strain and rinse in cold water approximately 2 minutes BEFORE the rice is completely done. Spread the rice out on a cookie sheet and allow to rest.
Remove the meat of your steak from the bone, forming two pieces. If you wish to season, do so now. If you wish to marinate, do so at least 4 to 8 hours BEFORE you plan to serve.
Wash and cut your mushrooms, both types. Pieces should be medium sized and sliced. Set in a contain and set aside.
Now slice the zuchini and the summer squash and mix them together in a large sautee pan over medium heat for about 15 minutes with some oil, or butter as desired. Salt & pepper, generously. Cover and keep on warm.
Set your oven to High broil, and place the steak on broiler pan.
In a large saucepan, begin boiling 3 cups of water.
In a large frying pan, put 3 tbsp vegetable oil and the cut mushrooms. Sautee until mushrooms begin to soften, then add the wild rice. Season with pepper, parsely, onion powder and add half the beef broth, turning the heat up to High.
Put steak in the oven.
Keep stirring the rice mixture for 2 to 4 minutes and add a little (a splash) red wine or sherry if you have it (zinfindel works fine, too). If the mixture gets too thick, add more broth. Cover and turn heat off.
Turn the steak.
Blanche your spinach in boiling water so that it wilts and softens, but do not let it become mush.
Take steak out and let rest 2 minutes.
On each plate, make a 'bed' of spinach in the center. To one side, plate the wild rice risotto mixture. To the other side, serve the vegetable mixture.
Thinly, slice the steak so that it forms long, pieces. The meat should be medium -rare to medium. Place 3 to 5 full slices across the 'bed' of spinach.
Bon Apetite!
Serving Size: Serves 4, nicely
Number of Servings: 1
Recipe submitted by SparkPeople user DREDZONE71.
Remove the meat of your steak from the bone, forming two pieces. If you wish to season, do so now. If you wish to marinate, do so at least 4 to 8 hours BEFORE you plan to serve.
Wash and cut your mushrooms, both types. Pieces should be medium sized and sliced. Set in a contain and set aside.
Now slice the zuchini and the summer squash and mix them together in a large sautee pan over medium heat for about 15 minutes with some oil, or butter as desired. Salt & pepper, generously. Cover and keep on warm.
Set your oven to High broil, and place the steak on broiler pan.
In a large saucepan, begin boiling 3 cups of water.
In a large frying pan, put 3 tbsp vegetable oil and the cut mushrooms. Sautee until mushrooms begin to soften, then add the wild rice. Season with pepper, parsely, onion powder and add half the beef broth, turning the heat up to High.
Put steak in the oven.
Keep stirring the rice mixture for 2 to 4 minutes and add a little (a splash) red wine or sherry if you have it (zinfindel works fine, too). If the mixture gets too thick, add more broth. Cover and turn heat off.
Turn the steak.
Blanche your spinach in boiling water so that it wilts and softens, but do not let it become mush.
Take steak out and let rest 2 minutes.
On each plate, make a 'bed' of spinach in the center. To one side, plate the wild rice risotto mixture. To the other side, serve the vegetable mixture.
Thinly, slice the steak so that it forms long, pieces. The meat should be medium -rare to medium. Place 3 to 5 full slices across the 'bed' of spinach.
Bon Apetite!
Serving Size: Serves 4, nicely
Number of Servings: 1
Recipe submitted by SparkPeople user DREDZONE71.
Nutritional Info Amount Per Serving
- Calories: 1,194.5
- Total Fat: 44.0 g
- Cholesterol: 138.5 mg
- Sodium: 2,307.6 mg
- Total Carbs: 120.2 g
- Dietary Fiber: 17.9 g
- Protein: 91.9 g
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