Braised beef, mushroom & lentil risotto


  • 2 tbsp olive oil
  • 750g beef chuck steak, roughly chopped
  • 3 cups of beef stock
  • 2 cups of water
  • ½ cup apple cider vinegar
  • 25g butter, plus 25g extra
  • 1 onion, finely chopped
  • 250g cup mushrooms, finely chopped
  • 1 cup Arborio rice
  • 2 garlic gloves, crushed
  • 400g can brown lentils, drained, rinsed
  • 1 baby fennel, thinly shaved
  • 40g baby spinach leaves, shredded
  • ¼ cup chopped chives, plus extra to serve
  • Goats cheese, to serve



  1. In a large flameproof casserole dish, heat oil on high. Brown beef in 2 batches, 2-3 minutes each.  Drain excess fat and reserve.  Add stock, water & vinegar.  Bring to boil. Reduce heat to low.  Simmer, covered 1 ½ hours.
  2. Using a slotted spoon, remove meat from cooking liquid & transfer to a plate.  Shred meat & set aside.  Keep liquid warm on medium.
  3. In a large saucepan, heat reserved fat & butter on medium.  Saute onion, 2 minutes until tender.  Add mushroom, cook 2-3 minutes until all liquid has evaporated.  Mix in rice and garlic and cook, stirring 1 minute.
  4. Add hot liquid, ½ cup at a time, stirring until absorbed and rice is al dente (about 20 mins). Stir lentils, fennel, spinach and chives through.  Serve with goats cheese and extra chives.

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