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Steak and Mushroom Risotto
Total Time
30 mins
Servings: 6 servings
  • 1 1/2 c. dry Arborio rice
  • 1 c. white wine
  • 3-4 c. chicken broth
  • 8 oz. Baby Bella mushrooms, sliced
  • 1 c. frozen peas
  • 1 tbsp. garlic, minced
  • 1/4 c. sour cream
  • 3/4 c. Parmesan, freshly grated
  • salt and pepper to taste
  • 1/4 c. butter, unsalted
  • 1 lb. strip steak, sliced and cut into pieces
  1. Add 2 tablespoons of butter to a pot over medium heat. Let melt completely. Add garlic and cook for 30 seconds.

  2. Add in rice and saute in butter for 1 minute. Then pour in white wine.

  3. Let simmer, stirring occasionally, for 3-4 minutes, or until liquid is mostly absorbed.

  4. Add 1/2 cup of chicken broth. Let simmer until absorbed. Continue to do this with 2 cups of chicken broth (so 4 times total). 

  5. After 2 cups of broth (and 1 cup wine) have been absorbed, taste rice for doneness. It should be slightly chewy, but still firm - you don't want soggy rice! If it is not done, add another 1/2 c. broth, let it absorb, and then check again.

  6. While rice is cooking, heat a large skillet to medium-high heat. Add the steak and let sear - 2 minutes on each side. Then continue stirring and sauteing until cooked through. 

  7. Remove steak to a plate or bowl. Add 1-2 tbsp of olive oil to pan, swirl and let heat. Add mushrooms and peas and cook until tender - 2-4 minutes, depending on the texture you like. 

  8. Add steak back to skillet, along with cooked rice. Stir to combine. Add parmesan, sour cream, and - if needed -  1/4 c. of chicken broth. Stir slowly to combine, letting parmesan fully melt.

  9. Season with salt and pepper to taste. Top with more shredded parmesan if desired, for serving.