Combine creamy, rich risotto with the cheesy, punch of French onion flavors, and what do you have? This bad boy here, and by “bad” we mean, of course, the most delicious dinner you’ll have all week. Steak strips augmented by demi-glace and onions, get finished in a bath of glorious butter, served atop a super-cheesy risotto and topped with more cheese, parsley, and crunchy croutons. (For what is French onion without bread? Exactly our point.) Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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2 Servings, 850 KCal/Serving
45 – 55 Minutes
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#homechef #risotto #frenchonion
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Ingredients:
Arborio Rice – 0.75 cup
Beef Demi-Glace – 4 tsp.
Butter – 0.3 oz.
Grated Parmesan – 1 oz.
Parsley – 1/4 oz.
Seasoned Croutons – 1 oz.
Shredded Asiago Cheese – 1 oz.
Steak Strips – 10 oz.
Yellow Onion – 1