Beef risotto with a delightfully fruity twist.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Italian

    Tropical Beef Risotto

    Recipe Information

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    500g Sirloin Steak finely diced

    1 large Mango finely diced

    50ml Oliver Cromwell London Dry Gin

    1 Shallot, finely chopped

    500g Risotto/Arborio Rice

    250ml fruity White Wine

    750ml Chicken/Mushroom Stock, kept hot

    25g Butter

    2 Conference Pears, chopped

    Bunch Asparagus, chopped

    300g Parmesan, grated, plus shavings for garnish

    Fresh Parsley


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    Marinate the beef and half of the mango in the gin overnight.

    Pre-heat some olive oil in a pot on a low heat.

    Add the shallot and stir.

    Then add the risotto rice and stir on a low heat for 3-4 minutes.

    Add about 50ml of wine and the butter, and continue stirring until butter has melted.

    Then add some stock a bit at a time while stirring.

    Do not let the liquid dry out.

    Continue adding your stock and wine, stirring on a low heat until your rice is slightly al dente.

    Add the pear and asparagus to the risotto and stir for 2 minutes, adding a bit more stock to loosen up the thick consistency.

    Drain and add the marinated beef pieces and stir for 4 minutes.

    Add the parmesan, stir and serve, topped with parmesan shavings, parsley leaves and the rest of the mango.

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