Best 3 Risotto With Ground Meat And Veg Recipes

Indulge in a culinary journey with our diverse collection of risotto recipes, each offering a unique taste experience. From the classic Risotto with Ground Meat and Vegetables, a hearty and comforting dish packed with flavors, to the enticing Risotto with Pancetta and Zucchini, a delightful combination of savory and refreshing ingredients.

For seafood enthusiasts, the Risotto with Shrimp and Asparagus is a must-try, where succulent shrimp and crisp asparagus come together in a creamy embrace. If you prefer a vegetarian option, the Risotto with Mushrooms and Spinach is an earthy delight, showcasing the best of forest flavors. And for a touch of elegance, the Risotto with Smoked Salmon and Peas is a sophisticated choice, balancing smoky and briny notes with a pop of vibrant color.

Here are our top 3 tried and tested recipes!

GROUND BEEF RISOTTO

Ground Beef Risotto image

Rice is twice as nice in this recipe-it's a side and main dish in one!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
1/4 teaspoon pepper
1 cup uncooked Arborio or regular long-grain white rice
3 1/2 cups Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup shredded carrot
1/2 cup shredded fresh Parmesan cheese
3 tablespoons chopped fresh chives

Steps:

In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Nutrition Facts : Calories 460, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 1 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 2 g, TransFat 1 g

RISOTTO WITH VEGETABLES

Risotto with Vegetables image

Provided by Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, diced
Salt
1 cup carnaroli rice
1 cup white wine
2 cups vegetable stock or chicken stock
6 ounces zucchini, diced
6 ounces red bell pepper, diced
6 ounces yellow bell pepper, diced
1 tomato, diced
Fresh basil
Cherry tomatoes

Steps:

Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
To serve, place on large platter and garnish with basil leaves and cherry tomatoes.

CHICKEN AND VEGGIE RISOTTO BAKE

Chicken and Veggie Risotto Bake image

Creamy rice pairs well with chicken and veggies in this delicious baked risotto - a tasty Italian side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

1/4 cup butter or margarine
2 medium onions, chopped (1 cup)
1 tablespoon finely chopped garlic
1 1/2 cups uncooked short-grain Arborio rice
1 medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
3 medium carrots, cut into 1/2-inch slices (1 cup)
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
3 cups shredded cooked chicken
3/4 cup shredded Parmesan cheese (3 oz)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

Nutrition Facts : Calories 400, Carbohydrate 37 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg

Tips:

Mise en Place: Before you start cooking, gather and prepare all of your ingredients and equipment. This will make the cooking process smoother and more efficient.
Choose the Right Rice: Arborio or Carnaroli rice are the best choices for risotto because they have a high starch content that helps create the creamy texture.
Toast the Rice: Toasting the rice in a little bit of butter or oil before adding the liquid helps to release the starch and give the risotto a nutty flavor.
Use Hot Liquid: Always use hot liquid when adding it to the rice. This helps to keep the rice from sticking together and becoming mushy.
Stir Constantly: Stir the risotto constantly while cooking. This helps to prevent the rice from sticking to the bottom of the pot and burning.
Add Liquid Gradually: Add the liquid to the rice gradually, one cup at a time. This helps to control the cooking process and prevent the risotto from becoming too soupy.
Cook until Creamy: Cook the risotto until it is creamy and tender, but still has a slight bite to it. This should take about 18-20 minutes.
Season to Taste: Season the risotto with salt, pepper, and other herbs and spices to taste.
Stir in Cheese and Butter: Once the risotto is cooked, stir in some grated Parmesan cheese and a knob of butter. This will add richness and creaminess to the dish.
Let it Rest: Let the risotto rest for a few minutes before serving. This allows the flavors to meld together and the rice to absorb any remaining liquid.

Conclusion:

Risotto with ground meat and vegetables is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it can be easily customized to suit your own taste preferences. Whether you are a beginner or an experienced cook, this recipe is sure to become a favorite in your kitchen. So next time you are looking for a quick and easy meal, give this risotto a try!