Risotto with Ground Beef
Creamy Arborio rice cooked with ground chuck, ginger, jalapeno and tomato puree for a hearty one-pot meal.
⏱️ Prep: 5 min🍳 Cook: 10 min
Nutrition
per per serving493
Calories
42.1g
Protein
34.9g
Carbs
28.8g
Fat
Ingredients
| 2 cup | 480 ml | Arborio rice |
| 1.5 pound | 680 g | ground chuck |
| 1 teaspoon | 5 ml | garlic, minced |
| 1 | jalapeno pepper, minced | |
| 1 | piece ginger root, peeled and grated (1-inch) | |
| 0.5 cup | 120 ml | leeks, chopped |
| — | sea salt | |
| 0.33 teaspoon | 1.7 ml | ground black pepper |
| 1 teaspoon | 5 ml | red pepper flakes |
| 1 cup | 240 ml | tomato puree |
| 1.5 cup | 360 ml | roasted vegetable broth |
| 1 tablespoon | 15 ml | sesame oil |
Instructions
(Ready in about 15 minutes | Servings 4)
Per serving: 493 Calories; 28.8g Fat; 34.9g Carbs; 42.1g Protein; 3.3g Sugars
- Press the "Saute" button to preheat your Instant Pot. Now, heat the sesame oil and saute the leeks until tender.
- Then, add the garlic, jalapeno and ginger; cook for 1 minute more or until aromatic.
- Add the remaining ingredients; stir well to combine.
- Secure the lid. Choose the "Manual" mode and High pressure; cook for 7 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve immediately.