Slow-Cooked Beef Risotto (4 to 6 Servings)

Total Recipe Time: 2 to 2-¹⁄₂ hours

2 pounds beef for stew, cut into 1 to 1-¹⁄₂-inch pieces
2 cups water
2 cloves garlic, minced
1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
1 cup frozen peas
¹⁄₃ cup shredded Parmesan cheese
Shredded Parmesan cheese (optional)

Combine beef, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-³⁄₄ hours.

Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18 to 20 minutes or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 minutes.

Stir in cheese. Serve with additional cheese, if desired.

This recipe is an excellent source of protein, vitamin B₁₂, selenium and zinc; and a good source of niacin, vitamin B₆ and iron.