Mushroom risotto with beef strips
Looking for a dish that’s rich, creamy, and packed with flavor? This Mushroom Risotto with Beef Strips combines tender, savory beef with earthy mushrooms in a velvety risotto that’s pure comfort on a plate, without cream, cheese or milk.
Perfect for a cozy dinner or impressing guests, this meal brings elegance and warmth to any table!
Risotto – A carb meal
Risotto - a popular dish that can actually be adapted quite well to the MTM food design principles. Even though it is often refined with cream and parmesan, there is a solution to still make the dish creamy.
Coconut cuisine – an all-rounder
Alnatura's Coconut Cuisine cream substitute can be used in many different ways: for desserts, foamed in coffee or to refine sauces, but also whipped stiff on fresh strawberries.
It is ideal for the mushroom risotto to achieve a creamier consistency when seasoned at the end and thus refine the taste. Remember: Soy cuisine should not be an alternative, but oat or almond cuisine could also be tried.
As you can easily see, this recipe is high in carbohydrates. In contrast to wheat, rice is very well tolerated and has a somewhat less extreme effect on blood sugar. By combining it with vegetables (zucchini) and lots of protein (beef strips), the insulin secretion should not become too out of balance. However, you should be aware that this meal causes your blood sugar to rise slightly and is not the best option if you don't exercise much and have a high body fat percentage.
Otherwise, the risotto is also great for meal prep because it can easily be warmed up again.
Your shopping list:
First, check what ingredients you already have at home.
Alnatura:
- Garlic
- Ghee or grass-fed butter
- 1 onion
- 200g fresh mushrooms
- Risotto rice
- Yeast-free vegetable broth (powder)
- 250g beef rump
- One zucchini (approx. 200g)
- Coconut cuisine from Alnatura
- Fresh parsley
2 servings
Per serving: 498 kcal
Carbohydrate 55.7g / F 13g / P 46.4g
Preparation time: 40 minutes
10g ghee or pasture butter
Heat in a saucepan with a sturdy base.
1 onion & 1 garlic clove
Chop finely and add to the butter. Sauté briefly.
200g mushrooms
Chop into small pieces and add to the onions and fry on a medium heat.
Season with pepper or mushroom pan seasoning.
125 grams of Risotto Rice
Add the onions and mushrooms to the pot and sauté briefly, stirring constantly
250ml water & 2 tbsp yeast-free vegetable broth
Mix and deglaze the rice with it. Stir well immediately.
Let the risotto simmer on a low level for 10-15 minutes, stirring well every now and then.
250g beef rump
Cut into small strips and while the risotto is cooking, fry briefly and season or simmer in broth for 5 minutes (then it will be very tender).
Set aside and mix into the risotto at the very end.
200g. zucchini
Cut into thin strips and add after the risotto has simmered for 10-15 minutes.
Continue stirring, if necessary adding a little water every now and then.
50 ml coconut cuisine
When the risotto has a firm, creamy consistency after 20-30 minutes, add it, stir well and, if necessary, season with salt, pepper and spices of your choice.
Fresh parsley
Cut into small pieces and then pour over the finished risotto.