Sun-Dried Tomato Risotto with Steak

🥘 Ingredients

• Arborio rice
  1.5 c
• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  ⅔ tbsp
• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• garlic
  4 clove
• salt
• shallot
  2 unit
• sirloin steak
  24 oz
• sun-dried tomatoes
  3 oz
• tomato
  2 unit
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. In a medium pot , bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You'll use the hot water in Step 4.) Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice shallot . Peel and mince or grate garlic . Dice tomato . Finely chop sun-dried tomatoes .

   zucchini: 2 unit, shallot: 2 unit, garlic: 4 clove, tomato: 2 unit, sun-dried tomatoes: 3 oz
2. 

   2

   Toss zucchini on a baking sheet with a drizzle of cooking oil , ½ tsp Tuscan Heat Spice , salt , and black pepper . (You'll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, ⏱️ 14 minutes .

   cooking oil: 2 tsp, Tuscan Heat Spice: ⅔ tbsp, salt, black pepper
3. 

   3

   While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, ⏱️ 3 minutes . Add Arborio rice , garlic, diced tomato, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, ⏱️ 1 minutes . Season with salt and pepper.

   Arborio rice: 1.5 c
4. 

   4

   Add 1 cup hot water and veggie stock concentrate to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, ⏱️ 25 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, ⏱️ 2 minutes . Season generously with salt and pepper.

   veggie stock concentrate: 4 unit, cream sauce base: 8 oz
5. 

   5

   Once risotto is done, remove from heat; stir in half the Parmesan cheese and butter until melted and combined. Taste and season with salt and pepper. Stir in half the zucchini. Taste and season with salt and pepper if desired.

   Parmesan cheese: 6 tbsp, butter: 2 tbsp
6. 

   6

   Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve. Serve with sirloin steak .

   sirloin steak: 24 oz