Steak with Quick Mushroom Risotto |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons olive oil |
1 1/2 pounds strip steak |
kosher salt and pepper |
10 ounces mushrooms, sliced |
1/2 cup dry white wine (such as sauvignon blanc) |
1 cup orzo |
2 cups low-sodium chicken broth |
3/4 cup grated parmesan |
1 teaspoon fresh rosemary, chopped |
1 bunch broccoli rabe |
1 tablespoon fresh lemon juice |
Directions:
1. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest.Wipe out the skillet and heat the remaining oil over medium heat. Add the mushrooms and cook, 3 minutes. Add the wine and cook until evaporated. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and 1/4 teaspoon pepper.Steam the broccoli rabe in a separate pot until tender, about 5 minutes, as the orzo cooks. Drizzle the rabe with the lemon juice. Divide among plates. Serve with the steak and risotto. Note: Orzo, a rice-shaped pasta, is a speedy stand-in for the Arborio rice traditionally used in risotto. Cooking orzo in broth instead of water intensifies its flavor.
|
|