Baked Mushroom & Beef Risotto

Ingredients

• 1 tablespoon olive oil
• 1 pound lean beef, cut into small cubes
• 2 cups mushrooms, sliced
• 1 cup arborio rice
• 1 cup leeks, sliced
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 1 cup kale, chopped
• 1 cup Parmesan cheese, grated
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In an oven-safe pot, heat olive oil over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes.
3. 03
   Add sliced mushrooms, leeks, and garlic to the pot. Sauté until the mushrooms are golden and the leeks are soft, about 3 minutes.
4. 04
   Stir in arborio rice, ensuring each grain is coated in oil and juices, about 1 minute.
5. 05
   Pour in beef broth, add kale, thyme, salt, and pepper. Stir well to combine.
6. 06
   Cover the pot and transfer to the preheated oven. Bake for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. 07
   Remove from the oven, sprinkle grated Parmesan cheese over the top, and let it sit for 5 minutes before serving.