This ground beef risotto is an absolute delight. A little outside of the usual since risottos don’t typically have ground beef, but thoroughly delicious and satisfying.
If you’re feeling a bit tired of making the usual ground beef recipes, give this one a try. It’s got protein, carbs, flavours, and comfort, all served together on one plate!
The beef adds some nice heft and a deeper savoury flavor, but doesn't pull things too far away from how a risotto should taste.
Just like with my mushroom risotto, I leave the wine out. Instead, I use lemon juice. It cuts through the richness, and dare I say, gives a better pop to the taste than wine does. So if you keep a dry house or just don't have a bottle open, you’re completely set here.
There's nothing tricky about the method, but you can’t wander off while cooking. Risotto needs your full attention once it gets going. Here’s how I make it:
I start by cooking ground beef that’s seasoned with salt and pepper. When it’s browned, I finish it off with a little lemon juice and set it aside.
Then, in the same pan, I cook sliced mushrooms until they’re nice and golden and transfer them out.
To build the flavor base, I sauté the onion with a few finely chopped mushrooms next, followed by the garlic, thyme, and Arborio rice.
As soon as the rice is lightly toasted, I begin adding the broth, no more than a cup at a time. I make sure the rice absorbs each addition before pouring in the next, and I repeat this until the rice is cooked right and creamy.
Right near the end, I add the pepper, lemon juice, parm, and butter, then return the browned mushrooms and beef to the pan.
Pre-cooking notes and tips
- Good quality stock/broth is super important. I get that not everyone has time to make it from scratch, but don’t cheap out on what you buy. Check the ingredient list. Better Than Bouillon works great too, as long as you follow the water-to-paste ratio on the label.
- You’ll see in the recipe that I use chicken stock/broth. You’d expect beef broth to make more sense here, but I personally find it overpowering in taste for a risotto, especially the store-bought options.
- I use cremini/brown mushrooms because I'm partial to their flavor. If you switch to white button mushrooms, you're going to get a milder, less earthy taste. Portobello, oyster, shiitake, and porcini are all good options, but since they all have their own distinct flavors, the final dish is going to taste a bit different depending on your choice. You can even do a blend of a few varieties! Whatever you decide on, keep the total weight of the mushrooms the same and slice them into similarly sized pieces so they cook evenly. Canned mushrooms are a hard pass.
- Use a large, wide pan or skillet for this recipe. You need good surface area for the broth to evaporate as the rice cooks. In a deep pot, the broth will take a lot longer to cook off, so you'll be spending a lot more time stirring. Also, a full cup of broth will be too much at once. You’ll have to add it in smaller amounts.
- I cook everything in the same non-stick skillet, but you can also use two wide skillets to speed things up. Cook the beef and mushrooms in succession in one while you get the rice going in the other. If you have three skillets, a big enough cooktop, and you’re good at multitasking, feel free to cook all three at the same time.
- Black pepper works fine if you don’t have white. I’m a bigger fan of the white pepper, though, its earthy flavor goes so well with mushrooms.
- Freshly grated Parmesan is way better than the pre-shredded stuff you find in stores. I know convenience matters, but if you can, grate a block of cheese.
- I use unsalted butter in all my cooking, but if you only have salted butter, reduce the added salt and adjust later if needed.
- Parsley is just for a pop of color and isn’t necessary, so you can easily skip it.
- I’ve only ever used Arborio rice for risottos. But from what I’ve read, Carnaroli and Vialone Nano can also be used. Do not wash the rice before using it. The starch is what makes the dish creamy, and washing the rice will remove some of that starch from the surface.
Serving Ideas
I usually serve this ground beef risotto as a standalone dish. But if you’re looking to pair it with sides, go with a light salad, crusty bread, garlic bread, or some roasted, grilled, or pan-seared veggies.
And that's a wrap!
I love ground beef because it’s affordable, versatile, and works in so many different dishes. If you’re looking for some inspiration, try my ground beef pesto pasta or ground beef and rice skillet next.
I hope you’ll give this risotto a try, and if you do, I’d love to hear from you in the comments below.
Ground Beef Risotto
Ingredients
- 1 pound brown/cremini mushrooms (450 g) - aka baby bella mushrooms (Note A)
- 7 cups chicken broth/stock - low sodium, you may need some more or less than this
- 1 pound ground beef (450 g) - aka beef mince
- 1 teaspoon salt - divided between 2 steps. I use table salt
- ½ teaspoon ground black pepper
- 4 tablespoons olive oil - or neutral cooking oil, divided between 2 steps
- 1 small yellow onion (80 g) - finely chopped
- 5 cloves garlic - finely chopped
- 1 teaspoon minced fresh thyme leaves - measure after mincing
- 1.5 cups arborio rice (300 g) - uncooked, unwashed
- ½ teaspoon ground white pepper - or ground black pepper
- 3 teaspoons fresh lemon juice - divided between 2 steps
- ½ cup freshly grated parmesan (50 g) - plus more for serving
- 4 tablespoons unsalted butter (60 g) - cut into pieces
- 1 tablespoon finely chopped parsley
Instructions
- Finely chop 3 mushrooms and set them aside. Thinly slice the remaining mushrooms and set them aside separately.
- Pour the chicken broth/stock into a pot over medium heat. Bring it to a simmer, then reduce the heat to the lowest setting so it stays hot without simmering.
- While the broth is warming, set a large, wide skillet/pan, preferably non-stick, over medium-high heat (or medium if your burner runs hot).
- Add ground beef, sprinkle with ½ teaspoon salt and ½ teaspoon ground black pepper and brown it for 8 to 10 minutes or until cooked through. Break up the beef as it cooks. Once it’s done, mix in 2 teaspoons of lemon juice. Transfer to a plate and set aside.
- Heat 2 tablespoons of oil in the same skillet/pan over medium heat. Add the sliced mushrooms and spread them out in a single layer. Work in batches if your pan isn’t large enough.
- Let the mushrooms cook undisturbed for the first 2 to 3 minutes. Then stir occasionally and continue cooking until all the moisture they release has cooked off and the mushrooms are nicely browned. Transfer them to a plate.
- Now, in the same pan, add the remaining 2 tablespoons of oil. Add the onion and the mushrooms you finely chopped earlier. Stir and cook for 4 to 5 minutes, or until the onion softens and turns translucent.
- Add garlic, thyme, and Arborio rice. Stir and cook for 2 minutes.
- Lower the heat to medium-low. Add 1 cup of the hot broth/stock. Stir every 30 seconds or so until the rice has absorbed most of it, but there’s still some liquid at the bottom of the pan.
- Continue adding the broth, 1 cup at a time. Let the rice absorb most of the broth before adding the next cup. Repeat until the rice is almost cooked. You’ll likely use about 7 cups of broth in total, but may need a little more or less depending on how quickly the rice cooks. Stir every 30 seconds, and scrape the bottom of the pan as you go.
- Taste the rice to check for doneness. It should be creamy with a very slight firmness in the center. If it’s still undercooked, add hot broth or water, about ¼ cup at a time, and continue cooking until it reaches the right texture.
- Add ½ teaspoon ground white pepper, the remaining ½ teaspoon salt, 1 teaspoon lemon juice, and grated Parmesan. Stir to combine.
- Once the cheese has melted, return the cooked ground beef and cooked mushrooms to the pan. I reserve about one-third of the beef and mushrooms for topping, just for the presentation. But that’s optional, and you can mix them all in if you prefer.
- Turn off the heat and add the butter. Stir until melted and well combined. Taste and add more salt, if needed. The risotto should be loose enough to spread slightly when spooned onto a plate. If it’s too thick, add a splash of hot broth or water and stir to loosen it.
- Serve the risotto in shallow bowls or on plates. Top with the reserved beef and mushrooms, if you’ve set some aside. Then finish with freshly cracked black pepper, chopped parsley, and grated Parmesan. Serve immediately.
Trevor says
Really tasty and great texture. Definitely will cook again. Thank you!
Nelo says
So happy you liked it, Trevor! Thanks for coming back to leave your review.