The words “Fast” and “Risotto” might be an oxymoron, but this easy take on the delicious slow-cooked dish will have your family begging for more! A typical risotto is slow-simmered by gradually adding in chicken stock until the rice has fully absorbed all the stock and is cooked plumply. For this risotto, we use the help of an Insta-pot to get a similar effect in a quarter of the time! Adding the short ribs and its broth at the end adds that extra dimension of flavor that makes it taste like it was slow-simmered all day!
To begin, I start by rinsing my rice thoroughly in a mesh colander. I add two tablespoons of butter and two cubes of frozen garlic to the bottom of my Insta-pot and adjust the setting to “sauté.” Once the butter has melted, add the rice and thoroughly coat. Continue to stir the rice so that it does not stick to the pot. Once the rice has a nice golden color, switch the setting to rice. Add equal parts of chicken stock, and make sure all rice is fully submerged. Put the lid on and let the rice cook.
While the rice is cooking, heat up the short ribs. Empty the meat and broth into a small saucepan and heat through for about five to seven minutes. As the meat heats, gently break the large pieces into smaller chunks.
Once the rice is finished, pour in one cup of frozen organic spinach, and stir until thawed and heated. Finally, pour in your meat and broth into the rice mixture, stir and season with salt and pepper.
Once plated, this dish is excellent with grated parmesan!! A fantastic meal in literally 15 minutes!
My family of four eats a ton of this and loves it as leftovers, so feel free to half this recipe!
Fast and Easy Short Rib Risotto
3 cups of TJs Calrose Rice
2 Tablespoons of Butter
2 Frozen Garlic Cubes
2 packages of TJs Beef Short Ribs
3 cups of Chicken Stock
1 cup of Frozen Chopped Spinach
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