Steak and Red Pepper Risotto

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Cook the Steak

• 1 tsp Olive Oil
• 150g Sirloin or Ribeye Steak

Heat the avocado oil in a pan over medium high heat. Season the steak with salt and pepper. Cook the steak for about 4-5 minutes per side depending on thickness, until cooked to your liking. Remove from the pan and set aside to rest.

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Prepare the Vegetables

• 1 tsp Olive Oil
• 1/2 Red Bell Pepper
• 1/2 Small Onion
• 1 Clove Garlic

In the same pan, add avocado oil. Sauté the finely diced red bell pepper and onion for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute.

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Cook the Risotto

• 75g Arborio Rice, Dry
• 40mL Dry White Wine
• 500mL Chicken Broth
• 15g Parmesan Cheese

Add the Arborio rice to the pan with the vegetables and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. Pour in the white wine and cook until it has evaporated. Gradually add the broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. When the rice is creamy and al dente, stir in the grated Parmesan cheese. Season with salt and pepper to taste if needed.

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Combine and Serve

Slice the rested steak into thin strips. Serve the risotto topped with the steak slices. Garnish with chopped fresh parsley if desired.