The Stove
Leek Risotto with Ground Beef
A flavorful fusion of tender leeks and hearty beef in a comforting rice dish.
Ingredients · Servings 4
- 2 tablespoons butter (or oil, ghee, or lard)
- 1 yellow onion (medium, minced)
- 1-2 garlic cloves (minced)
- 12-14 ounces ground beef
- 1-2 tomatoes (skinned and diced, or canned tomatoes)
- 2-3 leek stalks (stems) (sliced into rounds)
- 1/2 cup rice (round grain)
- 1-1.5 cups water
- 1 bouillon cube (or 1-2 tablespoons Vegeta, or 1-2 tablespoons stock powder)
- 1 tablespoon red paprika
- ground pepper to taste
- 3 tablespoons parsley (minced)
Method · 60 min
- In a larger pan heat butter over medium. Add onion and garlic and simmer 2-3 minutes.
- Add meat and simmer for 5 minutes, while breaking up the meat and stirring. Add tomatoes and leeks and simmer for another 10 minutes.
- Add rice, seasonings, and water and continue simmering. Simmer for about 40 minutes, or until rice is warm and most of the water evaporates, while occasionally stirring.
- Serve leek risotto with ground beef warm to hot along with bread and salad. Store in an airtight container in the fridge for up to 3 days. Reheat using your preferred method.
Add meat and simmer for 5 minutes, while breaking up the meat and stirring. Add tomatoes and leeks and simmer for another 10 minutes. Add rice, seasonings, and water and continue simmering.
Simmer for about 40 minutes, or until rice is warm and most of the water evaporates, while occasionally stirring. Serve leek risotto with ground beef warm to hot along with bread and salad.
Store in an airtight container in the fridge for up to 3 days.