One-Pan Beef Risotto

Preparing Ingredients. Prepare all ingredients – rice, carrot, onion, ground beef, and tomato paste. Also prepare a larger pan with a lid and a kettle of hot water or broth. ✨

Preparing Onion. Chop the onion finely.

Preparing Carrot. Cut the carrot into small dice (the smaller, the faster they soften).

Sautéing Onion and Carrot. Heat oil in the pan over medium heat. Lightly sauté the onion and then the carrot for approximately 3–4 minutes, until they become translucent and nicely sweetened.

Browning Ground Beef. Add the ground beef, salt, and pepper. While stirring constantly, break it up and sauté over medium heat for approximately 3–4 minutes, until the meat shrinks and begins to lightly brown.

Adding Tomato Paste. Stir in the tomato paste and sauté over medium heat for 1 minute so it becomes fragrant and loses its raw flavor.

Toasting Rice. Pour in the rice and toast over medium heat for approximately 1 minute so it is coated in the fat and juices.

Cooking Risotto. Add enough water or broth so that the rice is just submerged (approximately 2–3 cm above the rice). Bring to a gentle simmer and cook over medium-low heat for 12–15 minutes. Stir occasionally and add a bit of hot water as needed to prevent the rice from sticking to the bottom of the pan.

Finishing and Serving. When the rice is soft and the liquid is almost absorbed, remove the pan from heat and let the risotto rest for 2 minutes under the lid. Taste and adjust the seasoning if needed. Serve immediately.