2tablespoonsoil vegetable, sunflower, or olive oil
1yellow or white onionmedium, diced
1-2carrotsmedium, diced, or cut into rounds
8-10ouncesground beefor a mix with ground pork
1 tomatolarge, skinned, and diced
1cupcorn kernelscanned
1cupgreen peascanned or frozen
salt and pepper to taste
1teaspoonpaprika
1cupriceround grain Arborio rice
3.5cupswater with 1 tablespoon of stock powderor beef broth, or water mixed with 1-2 tablespoons Vegeta
2-3tablespoonsparsley
Instructions
In a large pan, heat oil and butter on medium-high. Add onion and carrots and simmer for 2-3 minutes. Add meat, and break it apart as you simmer it for 3-4 minutes, or until meat is pinkish-brown.
Add vegetables and seasonings. Mix well, and simmer together on low for 20 minutes.
Add rice, parsley, and broth to the pan. Simmer for another 20 minutes or until the rice soaks up the moisture.
Serve warm alongside bread or a soup started. Store in an airtight container in the fridge for up to 24 hours. Reheat using your preferred method.
Video
Notes
Ingredient Suggestions:
Ground Meat: ground beef or a mix of ground beef and ground pork will work great for this risotto. Avoid poultry as it's too dry for this type of meal.Veggies: start with onion, carrot, tomato, corn and peas. Add or subtract as you wish (green and yellow beans, peppers, etc.).Fresh is best, but frozen or canned works too! Avoid cruciferous veggies and leafy greens for this dish.Nutritional information is a rough estimate!