Steak and Asparagus Risotto

Steak and Asparagus Risotto ingredients

• 8 oz Sirloin steak
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 1/2 Yellow onion
• 2 cloves Garlic
• 1 cup Arborio rice
• 1/2 cup Dry white wine
• 4 cups Hot beef broth
• 10-12 Asparagus spears
• 2 tbsp Butter
• 1/2 cup Grated Parmesan cheese
• 2 tbsp Fresh parsley

How to make Steak and Asparagus Risotto

1. Pat the 8 oz sirloin steak dry with paper towels and season liberally on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a heavy-bottomed skillet over medium-high heat. Once shimmering, add the seasoned steak and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. Remove the steak from the skillet, tent loosely with foil, and let it rest for at least 5-7 minutes while you start the risotto.
3. In a large, deep saucepan or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the 1/2 finely diced yellow onion and sauté for 3-4 minutes until softened and translucent, then stir in the 2 minced garlic cloves and cook for another 1 minute until fragrant.
4. Add 1 cup Arborio rice to the pan and stir continuously for 2-3 minutes, toasting the grains until the edges become translucent but the center remains opaque.
5. Pour in 1/2 cup dry white wine, stirring constantly until it is fully absorbed by the rice, scraping up any browned bits from the bottom of the pan.
6. Begin adding the 4 cups hot beef broth, 1 cup at a time, stirring frequently until each addition is almost completely absorbed before adding the next. This process will take about 18-22 minutes.
7. After about 10 minutes of adding broth, stir in the 10-12 asparagus pieces. Continue adding broth and stirring until the rice is creamy and al dente (tender with a slight bite in the center).
8. Remove the risotto from the heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until melted and fully incorporated, creating a rich, creamy texture. Season with additional salt and pepper to taste.
9. Thinly slice the rested sirloin steak against the grain. Divide the risotto between two plates, arrange the sliced steak over the top, and garnish with 2 tbsp fresh chopped parsley before serving immediately.

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