recipes
Roasted Tomato, Bacon Risotto with Steak
Leggo's tomato & bacon sauce is used to flavour risotto, topped with every Dads favourite - steak!
serves 4
5 min prep
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ingredients
| 30g butter 1 onion, peeled and chopped 1 cup medium grain rice 2½ cups boiling vegetable stock 350g jar Leggo's Stir Through Pasta Sauce - Roasted Tomato and Bacon 2 tablespoons shredded parmesan cheese 4 trimmed sirloin steaks Hot paprika, for sprinkling Flat-leaf parsley and shaved parmesan cheese for garnish |
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instructions
step 1
Melt half the butter in a saucepan and cook onion for 2 minutes or until tender. Add rice and cook stirring for a further minute.
step 2
Pour in boiling stock, bring to the boil. Reduce heat, cover and simmer for 10-12 minutes until rice is cooked, stirring occasionally.
step 3
Meanwhile sprinkle hot paprika onto sirloin steaks and BBQ or pan-fry to your liking. Remove, cover with foil and allow to rest for 5 minutes. Slice steak thickly on an angle and keep warm.
step 4
Stir Leggo's Stir Through Pasta Sauce, remaining butter and parmesan cheese through cooked risotto and heat for 1-2 minutes.
step 5
Spoon risotto onto a serving plate and top with sliced cooked steak, flat-leaf parsley and shaved parmesan cheese.
recipe tip
- Hot paprika can be omitted and replaced with either smoked paprika or a sweet paprika.
- Any left over risotto can be formed into small walnut sized balls, crumbed, deep fried and enjoyed hot or at room temperature as a snack or a cocktail food idea.
- Use your favourite Leggo's Stir Through Pasta Sauce variant in this recipe.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 3050kJ (729Cal) | 592kJ (141Cal) |
| Protein | 60.9g | 11.8g |
| Fat - Total | 30.3g | 5.9g |
| - Saturated | 13.4g | 2.6g |
| Carbohydrate | 51.4g | 10.0g |
| - Sugars | 8.6g | 1.7g |
| Dietary Fibre | 2.6g | 0.5g |
| Sodium | 1730mg | 336mg |
| Potassium | 960mg | 186mg |
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Roasted Tomato, Bacon Risotto with Steak
Roasted Tomato, Bacon Risotto with Steak
Leggo's tomato & bacon sauce is used to flavour risotto, topped with every Dads favourite - steak!
ingredients
30g butter
1 onion, peeled and chopped
1 cup medium grain rice
2½ cups boiling vegetable stock
350g jar Leggo's Stir Through Pasta Sauce - Roasted Tomato and Bacon
2 tablespoons shredded parmesan cheese
4 trimmed sirloin steaks
Hot paprika, for sprinkling
Flat-leaf parsley and shaved parmesan cheese for garnish
instructions
step 1
Melt half the butter in a saucepan and cook onion for 2 minutes or until tender. Add rice and cook stirring for a further minute.
step 2
Pour in boiling stock, bring to the boil. Reduce heat, cover and simmer for 10-12 minutes until rice is cooked, stirring occasionally.
step 3
Meanwhile sprinkle hot paprika onto sirloin steaks and BBQ or pan-fry to your liking. Remove, cover with foil and allow to rest for 5 minutes. Slice steak thickly on an angle and keep warm.
step 4
Stir Leggo's Stir Through Pasta Sauce, remaining butter and parmesan cheese through cooked risotto and heat for 1-2 minutes.
step 5
Spoon risotto onto a serving plate and top with sliced cooked steak, flat-leaf parsley and shaved parmesan cheese.
serves 4 5 min prep recipe tip
- Hot paprika can be omitted and replaced with either smoked paprika or a sweet paprika.
- Any left over risotto can be formed into small walnut sized balls, crumbed, deep fried and enjoyed hot or at room temperature as a snack or a cocktail food idea.
- Use your favourite Leggo's Stir Through Pasta Sauce variant in this recipe.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au