Beef and Mushroom Risotto
Directions
- 1Combine stew meat, diced yellow onion, garlic, sliced baby bella mushrooms, stew seasoning, and most of the beef stock (keeping one cup aside) in the crock pot.
- 2Mix all ingredients thoroughly.
- 3Cover the crock pot and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- 4Add 2 cups of regular white long grain rice to the crock pot, without rinsing.
- 5Cover and cook on high for another 45 minutes to an hour.
- 6Stir the rice occasionally and add the reserved cup of beef stock if it looks like it needs more liquid.
- 7Once the rice is done, stir in a couple of tablespoons of butter and about half a cup of Parmesan cheese (or more to taste).
Ingredients
- 2 lbs stew meat
- 1 diced yellow onion
- 2 scoops garlic
- 8 oz sliced baby bella mushrooms
- 1 stew seasoning packet
- 5 cups beef stock
- 2 cups regular white long grain rice
- 2 tablespoons butter
- 0.5 cup parmesan cheese
Equipment
crock pot
Tips
- Do not rinse the rice before adding it, as the starch is desired.
- Stir the rice occasionally and add more liquid if needed.
- The amount of Parmesan cheese can be adjusted to personal preference.
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