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Beef with a Garlic and Parsley Risotto and Roasted Shallots

Rich, creamy arborio rice risotto served with tender grilled beef fillet and charred roasted banana shallots.

BeefMain CourseHigh ProteinRisotto

Estimated Nutrition

Per Serving Total
Calories 1173.1 kcals 2346.2 kcals
Carbohydrates 32.1 grams 64.2 grams
Fat 79.2 grams 158.4 grams
Protein 74.3 grams 148.5 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Butter
2
tbsp
Mascarpone
50
g
Parmesan
grated
GrainsCereals
50
g
Arborio Rice
Liquids
50
ml
White Wine
300
ml
Chicken Stock
Meat
500
g
Beef Fillet
Dexter beef
NutsSeeds
50
g
Parsley
chopped
0.5
clove
Garlic
crushed
2
clove
Garlic
finely chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground to taste
1
bunch
Parsley
leaves chopped
OilsFats
25
ml
Olive Oil
Vegetables
3
piece
Banana Shallot
halved with skin on
1
piece
Banana Shallot
finely chopped

Steps

  • Preheat a griddle pan to hot.
  • Blend butter, parsley, and half a garlic clove in a food processor.
  • Melt the flavored butter in a saucepan and fry the chopped shallot and garlic for two minutes.
  • Stir in rice, add wine to boil, then add stock and simmer for 15 minutes.
  • Drizzle oil over steak and halved shallots, then grill both for 10 minutes turning halfway.
  • Fold mascarpone, parmesan, and extra parsley into the risotto and season.
  • Serve beef slices alongside the risotto and peeled roasted shallots.