Does anyone remember Vesta Beef Risotto? I used to absolutely love it! Unfortunately it’s no longer produced much to the disdain of many. It probably wasn’t the best nutritious meal but for those who wanted something quick, then it was just the ticket.
Whilst on lockdown because of the COVID-19 pandemic I have been back to cooking from scratch again. Sometimes however a little help and a few cut corners don’t go amiss and that’s where this recipe comes in. It’s so quick, easy and convenient.
It’s only in the past year or so that production of Beef Risotto has ceased, and of course because I couldn’t get hold of it has made it more desirable. There’s even a Facebook group where they reminisce over Vesta Meals such as Beef Risotto and Paella.
Like most of my ideas for recipes – it just appears – makes sense and more often than not works. The bonus with this one – good news for Slimming Worlders – it’s extremely low in syns. Apx 1.5 syns for the whole recipe – it makes masses and is quite cheap to make with just 5 ingredients.
The one thing that will probably raise eyebrows is the use of 3 beef oxos. Vesta Beef Risotto was quite strong in beef flavour and I wanted to recreate this. You can reduce the amount of oxo in this meal but you won’t get the same intense flavour.
To make Beef Risotto you will need
Large risotto type pan or large frying pan with lid.
Prep time – apx 10 mins
Cooking time – apx 40 mins
Batchelors Savoury Rice Beef flavour
Apx 90 gms Long grain rice
3 beef oxos
1/2 Tbsp minced garlic
250gms-350gms minced beef
Spray your pan with butter Frylight and place on a medium heat. Add the minced beef and fry until browned. Turn off the heat.
Tear open the packet of rice, do not discard the packet. Take note of how much contents are in the pack.
You will need the same volume of long grain rice.
Pour the contents of the pack into the pan. Using the empty pack tip the long grain rice into the packet up to the same level of the Beef rice contents. It’s only an approximate measurement- it’s around 90gms and doesn’t really matter if it’s a little over or under.
Add the minced garlic, oxo’s – crumbled and 700 mls water, stir and bring to the boil. Reduce heat to a gentle simmer on the lowest heat on your hob and cook with the lid on for apx 15 mins.
Keep checking as you don’t want the pan to boil dry before the rice is cooked.
Once the rice is cooked, if there is still some liquid in the pan, turn up the heat until the liquid has evaporated.
The risotto is now ready to serve. Season if required and for those who like something a little more indulgent add a knob of butter and stir with a fork before serving.
This will serve 2 big appetites or 3 – 4 smaller portions.