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Tomato Risotto w/ Grilled Steak

Tomato Risotto w/ Grilled Steak

A decadent flavor combination that will make you feel all fancy!
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Prep Time 10 mins
Cook Time 45 mins
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6


For the Steak

  • 6-8 Steaks I used Top Round
  • ½ cup Balsamic Vinegar
  • ½ cup Bourbon
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Parsley
  • 1 tbsp Minced Onion
  • 2 tbsp Avocado Oil

For the Risotto

  • ½ White Onion finely diced
  • 3 Garlic Cloves minced
  • 3 tbsp Avocado Oil
  • 1 tsp Basil
  • 3 cups Arborio Rice
  • 6 cups Chicken Stock
  • 1 15oz can Tomato Puree
  • 1 cup Parmesan Cheese grated


  • Prepare all of the ingredients.
  • In a large bowl, combine all ingredients for the steak and let marinate (at least 30 minutes).
  • In a large saute pan over medium high heat, add oil, onion, basil, and garlic. Let cook for 3 minutes then add rice. Stir until well coated and rice begins to turn white. Stirring frequently, add chicken stalk half a cup at a time letting it absorb between each addition, until you have added 4 cups.
  • Preheat grill or grill pan to high. Once hot enough start cooking steaks to desired doneness. Remove from heat and let rest for at least 5 minutes before cutting to serve.
  • Stir tomato puree into risotto and continue stirring. Once absorbed add cheese and return to adding remaining chicken stock half a cup at a time and stirring until rice is cooked through.
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