Recipe

Ingredients

• 600g Gravy Beef
• 2 brown onions, thinly sliced
• 3 fresh thyme sprigs and 1 tbs extra leaves
• 1 bay leaf
• 1.5 ltr beef stock
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 400gm Arborio rice
• 125ml dry white wine
• 1 bunch asparagus cut into 2cm lengths
• 25gm finely grated parmesan cheese plus extra to serve
• 60gm baby spinach
• 400gm mixed mushroom sliced
• 1 lemon zest to serve
• chopped parsley leaves to serve

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Method

1. Place half the onion, thyme, bay leaf and stock in a large saucepan and bring to the boil.  Add beef.  Reduce heat and simmer, covered for 1 hour or until beef is tender.
2. Using a slotted spoon, remove beef from cooking liquid and coarsely shred.  Strain cooking liquid into a medium saucepan and discard solids.  Set stock mixture aside.
3. Add the remaining onion and oil into a large saucepan over meadium heat.  Cook onion, stirring until softened.  Add garlic, stir and cook for a further minute.  Add rice and thyme leaves and stir to coat for 2 minutes.
4. Add wine, bring to a simmer and stir until liquid has absorbed.  Add warm stock, one ladle at a time, stirring constantly, and allowing the stock to be absorbed before adding the next.  Cook for 25-30 minutes or until all the stock has been used and rice is al dente, add the asparagus for the final 5 minutes.
5. Remove from heat, add parmesan, spinach, season and stir.  Cover and rest for 5 minutes.
6. Meanwhile, heat remaining oil in a large non stick frying pan over medium-high heat.  Cook mushrooms, stirring for 5 minutes or until softened.  Add mushroom and beef to risotto and stir.
7. Serve risotto with lemon zest, parsley and remaining parmesan.