Ground Beef Risotto

This ground beef risotto is just the thing for anyone who loves the creamy comfort of risotto but wants to add bit of protein without needing to whip up an additional dish.

Sure there's a bit of stirring involved. But I see that as the perfect excuse to enjoy some conversation, catch up on a podcast or simply sip on some wine with good music in the background.

Looking for more easy, inexpensive ground beef meals? Check out my ground beef and rice skillet and ground beef and potato skillet recipes.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Cooking oil – olive oil is what I prefer but feel free to use any kind you routinely use.
• Garlic and onion – key aromatics to get some depth of flavor. Garlic needs to be minced (I use a garlic press). And the onion should be finely chopped. I use yellow onion but shallots are a great option too.
• Tomatoes – get medium sized, red-est ripe ones for the best flavor. And dice them fine.
• Ground beef (beef mince) – I prefer a bit of fat (15 to 20%) for some flavor. But leaner options can be used. Oh and make sure your meat is completely thawed.
• Seasonings – include salt, ground black pepper, crushed red pepper flakes, bay leaves, dried oregano. Be careful when adjusting salt as the bouillon cube, butter and cheese will also add to the overall saltiness.
• Mushrooms – use white or brown mushrooms, or a mix of both, whatever you've got or can easily find. I find the brown ones (cremini/baby bellas) better in taste.
• Arborio rice – this is a short grain variety that's starchy and gives the risotto its creamy texture. Also sometimes labeled simply as 'risotto rice'.
• Chicken bouillon cube – these come in different sizes and concentrations. Read the directions on the package. Use the amount recommended to make one cup of broth.
• Hot water – you may need more or less of it than the quantity I've mentioned in the recipe card. Add half cup at a time so you can control the final texture.
• Parmesan – freshly grated cheese is far superior to the pre-grated store-bought kind. It dissolves and tastes much much better.
• Butter – preferably unsalted. If using salted butter, reduce the quantity of added salt earlier. Taste the final dish then adjust.
• Optional garnish – some chopped fresh parsley for a pop of color and taste.

How to make ground beef risotto

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – Heat olive oil on medium heat. Add minced garlic and chopped onion. Saute until the onion softens a bit. Then stir in diced tomatoes and cook until they look mushy.

Step 2 – Now add ground beef, salt, ground black pepper, crushed red pepper flakes, bay leaves, dried oregano. Turn up the heat to high. Stir and cook until all the beef changes color and turns brown.

Step 3 – Toss in diced mushrooms and cook 5 more minutes. Stir frequently.

Step 4 – Next add arborio rice, stir briefly. Turn down the heat to medium-low. Add in chicken bouillon cube and 1 cup of hot water. Stir frequently until the water is fully absorbed. Continue adding hot water, ½ cup at a time. Stir constantly. Allow each addition of water to be absorbed fully before adding next. Repeat until the rice is creamy and cooked al dente.

Step 5 – Once the rice is done, add butter and parmesan. Stir until the butter melts. Then cover the skillet, turn the heat off and let the risotto rest covered for 10 minutes.

Step 6 – Uncover, taste and adjust for salt and pepper. Serve the risotto warm, optionally garnished with extra parmesan and chopped parsley.

Substitutions and variations

• Rice options – can't find arborio? Short-grain starchy rice varieties such as carnaroli or vialone nano will also work.
• Parmesan alternative – you can use pecorino romano but it will taste stronger.
• Mushrooms – sub white/brown mushrooms with porcini (rehydrated), shiitake or mixed wild varieties.
• Spice adjustment – if sensitive to heat, skip red pepper flakes. And for a spicier kick, add some more (like I do).
• Canned tomatoes – you can use good quality whole peeled tomatoes like San Marzanos instead of fresh ones. Chop/dice them before adding.
• Wine – for added taste complexity, deglaze the pan with a splash of dry white wine before you add mushrooms. Reduce slightly to cook off the alcohol.
• Broth – instead of chicken bouillon + water, you can use the same amount of hot chicken broth/stock. Should be unsalted or low sodium or your risotto may get too salty.

What to serve it with

• Bruschetta – with a topping of diced tomatoes, basil, garlic and drizzle of balsamic glaze.
• Caprese salad – tomato slices, fresh mozzarella and basil leaves drizzled with balsamic reduction.
• Sauteed spinach – cooked with garlic, olive oil and topped with toasted pine nuts.
• Bread – crusty warmed up bread like baguette plated with some garlic butter.
• Grilled eggplant – with a drizzle of olive oil and balsamic glaze on top.

Storage and reheating

• Storage – transfer leftovers to an airtight container then refrigerate. Consume within 2 days. Not freezer friendly.
• Reheating – put your leftovers in a pan with a small amount of water/broth. Keep the heat low, stir frequently and add more liquid if needed. Microwaving is not a preferred method, but if you must, adjust the microwave power setting to medium. Add some water to risotto then microwave in 30 second spurts until heated through. Stir between each spurt and add more water if needed.

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