Steak Tips with Pumpkin Risotto
Before You Begin
Ingredients · Servings 4
- 4 cups chicken broth, divided
- 1 cup arborio rice
- 6 tablespoons unsalted butter, divided
- 2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
- 1 3⁄4 teaspoons table salt, divided
- 1 teaspoon pepper
- 1 onion, chopped fine
- 2 tablespoons chopped fresh sage
- 1 cup canned unsweetened pumpkin puree
- 1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
Method · 40 min
- Microwave 3 cups broth, rice, and 2 tablespoons butter in very large bowl, covered, until most of liquid is absorbed, 12 to 16 minutes.
- Sprinkle steak tips with 1 teaspoon salt and pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steak tips and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 7 to 10 minutes. Transfer to plate and tent with foil. Wipe skillet clean with paper towels.
- Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Add onion, sage, and remaining ¾ teaspoon salt and cook until softened, 3 to 5 minutes. Stir in pumpkin and cook until simmering, about 2 minutes. Add rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is al dente, 4 to 6 minutes. Off heat, stir in Parmesan and remaining 1 tablespoon butter. Season with salt to taste. Sprinkle extra Parmesan over risotto, top with steak tips, and serve.
We like to serve this dish drizzled with aged balsamic vinegar and crispy sage leaves (see “How to Make Crispy Sage Leaves”).
