Creamy Beef Risotto with Fresh Herbs
A hearty and comforting one-pot risotto made with tender beef, fresh tomatoes, and a velvety cream finish. Perfect for a satisfying family dinner that comes together in just one pan.
🛒 Ingredients
10 servings
- 2 shallots, finely chopped
- 4 fresh tomatoes, diced
- 1 bunch of fresh parsley and cilantro, chopped
- 6 tablespoons olive oil
- 500 g beef chuck or sirloin, cut into small cubes
- 2 beef bouillon cubes
- 3 tablespoons tomato paste
- 1 teaspoon soy sauce
- 200 ml heavy cream
- 400 g round or arborio rice
- Salt and freshly ground black pepper
- Hot water as needed
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Directions
- 1
Heat the olive oil in a large deep pan over medium heat. Sauté the shallots for about 3 minutes until translucent.
- 2
Add the beef cubes and brown on all sides over high heat for 5 minutes. Add the diced tomatoes and half the chopped herbs. Simmer for 5 minutes, adding a splash of water if needed to prevent sticking.
- 3
Stir in the rice and mix well to coat it with the meat mixture. Crumble in the bouillon cubes, add the tomato paste and soy sauce. Cover with hot water.
- 4
Cook over medium-low heat, stirring regularly for 20 to 25 minutes, until the rice is tender. Keep a little cooking liquid in the pan — this is what makes the dish creamy.
- 5
Remove from heat and fold in the heavy cream, stirring gently. Add the remaining fresh herbs, adjust seasoning with salt and pepper, and serve immediately.
💡 Chef's Tip
For extra depth, deglaze the browned meat with a splash of dry white wine before adding the tomatoes. Swap the beef for boneless chicken thighs for a lighter, equally delicious version.
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