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🍽️ Fruity Tomato Risotto with Asparagus and Beef Strips

570 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 shallot
• 3 tbsp olive oil
• 250 g risotto rice
• 800 ml vegetable broth
• 200 ml strained tomatoes
• 500 g green asparagus
• 250 g cherry tomatoes
• 500 g beef sirloin steak
• salt
• pepper
• 60 g parmesan (block; 30 % fat in dry matter)
• 2 sprigs oregano
• 0.5 organic lemon (zest)

Instructions

1. 1. Peel the garlic and the shallot and chop them finely.
2. 2. Heat 1 tbsp of oil in a pot.
3. 3. Sauté the garlic and shallot in it over medium heat for 3 minutes.
4. 4. Add the rice and sauté it for another 2 minutes while stirring.
5. 5. Deglaze the rice with 50 ml of broth and let the liquid reduce while stirring.
6. 6. Add the remaining broth and the puréed tomatoes.
7. 7. Bring the mixture to a boil.
8. 8. Let the risotto simmer in the open pot over low heat for 18–20 minutes.
9. 9. Stir the risotto occasionally while cooking.
10. 10. Wash the asparagus and cut off the woody ends.
11. 11. Peel the bottom third of the asparagus stalks.
12. 12. Halve the asparagus lengthwise and cut it into pieces.
13. 13. Wash the tomatoes and halve them.
14. 14. Rinse the beef steak and pat it dry.
15. 15. Cut the beef into strips.
16. 16. Heat 1 tbsp of oil in a frying pan.
17. 17. Fry the asparagus for 5 minutes over medium heat.
18. 18. Add the tomatoes and sauté them for 3 minutes.
19. 19. Season the asparagus and tomatoes with salt and pepper.
20. 20. Heat 1 tbsp of oil in a separate frying pan.
21. 21. Fry the beef strips over high heat for about 4–5 minutes, turning them on all sides.
22. 22. Season the meat with salt and pepper.
23. 23. Remove the pan from the heat and let the meat rest for 3 minutes.
24. 24. Grate the Parmesan finely.
25. 25. Wash the oregano and shake it dry.
26. 26. Chop the oregano.
27. 27. Fold in half of the Parmesan and the oregano into the risotto.
28. 28. Season the risotto with salt, pepper, and lemon zest.
29. 29. Serve the risotto on plates.
30. 30. Garnish the risotto with the asparagus and beef strips.
31. 31. Sprinkle the dish with the remaining Parmesan and serve.

Nutrition per serving

• kcal: 570
• Protein: 42 g · Fett/Fat: 17 g · Carbs: 60 g