Ingredients:
- 3 1/2 cups gluten free chicken broth such as Progresso or Swanson's Chicken Stock you may need to add an extra cup as its cooking
- 1/4 cup white wine (I used sauvignon blanc.) (or more broth) you may add an extra 1/4c. as its cooking
- 1 1/2 Tablespoons extra virgin olive oil plus extra
- 1/4 cup chopped yellow onion for the riotto
- 1 cup arborio (risotto) rice (short grain Italian rice)
- 1 1/2 c. Salsa of your choice, I used tostitos
- Red, Orange or Yellow pepper chopped
- 1/4 c. chopped yellow onion to add to the cooking of the ground beef.
- 1/2 tsp of minced garlic or 1/8 tsp garlic powder
- 1 lb lean ground beef
- toppings of your choice green onion, avocado, cheese, etc....
Instructions:
Boil broth and wine in a medium size pan; leave on stove set to low. Saute the onion in a preheated, pre-oiled skillet. Once the onion is tender, add the rice and cook for about 3 minutes on low. Turn heat to medium. Add the broth, about 1/2 cup, or less, at a time; allow the rice to absorb each helping of broth before adding more. Stir each time broth is added. Then distribute the rice evenly in skillet, if you are running low add more broth with the white wine. The process takes 40-45 min, during the cooking process of the risotto, in another pan brown the ground beef. Drain and set aside. In the same pan saute onion and the pepper, add the garlic if using minced or add the garlic powder after adding the cooked ground beef back in. Add the salsa, heat thru. Then add half of the risotto. Save the other half for leftovers, add parmesan cheese and cooked chicken and you got yourself a yummy lunch.
Boil broth and wine in a medium size pan; leave on stove set to low. Saute the onion in a preheated, pre-oiled skillet. Once the onion is tender, add the rice and cook for about 3 minutes on low. Turn heat to medium. Add the broth, about 1/2 cup, or less, at a time; allow the rice to absorb each helping of broth before adding more. Stir each time broth is added. Then distribute the rice evenly in skillet, if you are running low add more broth with the white wine. The process takes 40-45 min, during the cooking process of the risotto, in another pan brown the ground beef. Drain and set aside. In the same pan saute onion and the pepper, add the garlic if using minced or add the garlic powder after adding the cooked ground beef back in. Add the salsa, heat thru. Then add half of the risotto. Save the other half for leftovers, add parmesan cheese and cooked chicken and you got yourself a yummy lunch.
