Steak Tips & Roasted Vegetable Risotto

SteakTipVegRissoto marsfoodservices image


  • 1 pouch BEN’S ORIGINAL™ READY RICE™ for Risotto
  • 1 tbsp Butter
  • 1/4 cup Onion, 1/4" diced
  • 1/2 tsp Garlic, minced
  • 3/4 cup Canned Beef Stock
  • 1/4 cup Parmigiano Reggiano, grated
  • 1/2 cup Beef Tri-Tip (1" cubed)
  • 1/2 cup Vegetable Blend (oven-roasted)
  • 2 3/4 tbsp Red Wine
  • 1/3 cup Beef Gravy
  • 1 1/4 tsp Chives, chopped
  • 1/4 tsp Rosemary, leaves (minced)

Steak Tips & Roasted Vegetable Risotto

Makes: 2 servings


1. In a hot non-stick skillet, add a touch of oil spray. Sear beef cubes to desired doneness. Add red wine and reduce by half.
2. Add roasted vegetables, gravy, rosemary and chives. Combine. Reserve for Risotto.
3. Add butter, onions, and garlic in a 4 qt sauce pot. Bring onions and garlic to a sizzle over high heat. Cook for about 1 minute. Avoid color.
4. While onions and garlic are cooking, break up Risotto as best as possible in the pouch before opening.
5. Add beef stock and bring to a boil. Add Risotto and begin to stir with a wooden spoon. Break up any parts of clumped Risotto while stirring.
6. Continue stirring while Risotto absorbs the stock; about 2 minutes.
7. Once the liquid is unctuous and can coat the back of a spoon, remove pot from the heat. Add Parmigiano and stir until combined and creamy.
8. Divide Risotto between two plates. Tap the bottom of the plate to allow Risotto to settle. Divide meat and vegetable between the two plates.