Steak and Mushroom Ancient Grain Risotto with Parmesan and Green Onions
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Separate steak strips into a single layer and pat dry. Cut into 1" pieces.
Cook the Steak Strips and Mushrooms
Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips, white portions of green onions, mushrooms, and a pinch of salt and pepper to hot pan.
Stir occasionally until mushrooms are tender, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Make the Risotto
Stir grain blend, 1 cup water, and beef demi-glace into hot pan until combined.
Bring to a simmer. Once simmering, cook until liquid has reduced by half, 4-6 minutes.
Remove from burner. Stir in garlic salt, cream cheese, butter, sour cream,¼ tsp. salt, and a pinch of pepper until combined and creamy.
Rest dish, 2 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with green portions of green onions and Parmesan. Bon appétit!
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