Beef and Mushroom Brown Rice Risotto

Ingredients

4 cups (1 L) beef stock
2 Tbs olive oil
200 g Swiss brown mushrooms, thickly sliced
1 garlic clove, crushed
1 cup (200 g) brown rice
1/2 bunch silverbeet, stems removed, thinly sliced
4 Scotch fillet steaks
Shaved Parmesan, to serve

Method

Place the stock and 2 cups (500mL) water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and hold at a gentle simmer.

Heat half the oil in a large saucepan over medium heat. Cook mushroom and garlic, stirring, for 3 minutes or until just tender. Add rice and cook, stirring, for 1 minute or until coated in oil. Reduce heat to low.

Add 1/3 cup (80mL) of the simmering stock mixture to the rice mixture and cook, stirring, until the liquid is absorbed. Continue adding stock mixture in 1/3 cup (80mL) batches, stirring until liquid is absorbed before adding more, for 30 minutes, adding silverbeet with the last cupful of stock mixture. Cover and cook for a further 10 minutes or until silverbeet is tender and rice has absorbed all the liquid.

Meanwhile, coat beef in remaining oil. Season well. Heat a barbeque grill or chargrill on medium. Cook beef for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice.

Toss beef through risotto. Serve topped with Parmesan.

Credits: Coles

Photo Credits: Coles