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PREPARATION

Desalt the dried beef and boil it in water until it becomes very soft. Drain the water and let it cool. Shred the meat and sauté it in a tablespoon of margarine. When it's crispy, place it on a paper towel.

Peel the pumpkin, removing the seeds, cut it into small cubes, and set aside.

Sauté the onion in a non-stick pan with 2 tablespoons of margarine. Add the rice and pumpkin and start adding the boiling beef broth. Add a ladle, let it partially dry, and add another one, repeating this process until cooked, about 16 to 18 minutes. Add the chopped rosemary.

When the risotto is cooked, remove it from the heat and sprinkle with parmesan and margarine. Mix vigorously until creamy and adjust seasoning with salt and pepper.

Place the risotto in the center of a deep plate and the strands of dried beef on top and serve.

INGREDIENTS

  • 300g of rice
  • 600g of butternut squash
  • 4 tablespoons of light margarine
  • 1 large onion (120g)
  • 1 garlic clove
  • 1 tablespoon of rosemary from Da Terrinha
  • Salt and black pepper from Da Terrinha to taste
  • 1 and 1/2 liters of fat-free beef broth (use 2 cubes)
  • 10g of grated light parmesan cheese
  • 200g of dried beef

INGREDIENTS

  • 300g of rice
  • 600g of butternut squash
  • 4 tablespoons of light margarine
  • 1 large onion (120g)
  • 1 garlic clove
  • 1 tablespoon of rosemary from Da Terrinha
  • Salt and black pepper from Da Terrinha to taste
  • 1 and 1/2 liters of fat-free beef broth (use 2 cubes)
  • 10g of grated light parmesan cheese
  • 200g of dried beef

Risotto with Dried Beef

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