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4.5 from 45 votes

French Onion Risotto

Celebrate the (impending) arrival of fall with comforting, decadent French Onion Risotto! A twist on the soup, this one-pot risotto really hits the spot. Ground beef is browned in a Dutch oven, then onions are caramelized. Remove the onions and beef. Toast the arborio rice... then add beef stock slowly until the rice is cooked. Add the cooked beef and onions to the rice, stir in milk and provolone, sprinkle in fresh thyme, and enjoy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 592 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 1 lb. ground beef 85/15 is my favorite
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 medium-sized onions (about 2 lbs.), halved and sliced thinly
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups arborio rice
  • 32 oz. beef stock warmed and simmering in a saucepan
  • 1 cup whole milk
  • 2/3 lb. shredded Provolone cheese
  • 6 sprigs fresh thyme

Instructions

    Cup of Yum
  1. In a large Dutch oven, brown the ground beef over medium-high heat. Season with salt and pepper.
  2. When the beef is cooked through, remove from the Dutch oven, and set aside.
  3. Add the butter and olive oil to the Dutch oven.
  4. When the butter has melted, add the thinly sliced onions.
  5. Cover the Dutch oven, opening every so often to stir. The goal here is to caramelize the onions without burning them. This should take around 25 minutes, depending on how hot the burner is.
  6. When the onions have caramelize, remove from the pan, and set aside.
  7. Add the Arborio rice to the Dutch oven. Stir around with a wooden spoon, letting the rice toast for a few minutes.
  8. When the rice has some color to it, begin adding the beef stock. You will want to add one cup at a time. Stir constantly, letting the rice get air and soak up the liquid.
  9. Continue this process until the entire 32 oz. of beef stock have been used, and the rice is tender.
  10. Add the ground beef and onions back to the risotto, stirring until incorporated.
  11. Remove the Dutch oven from the heat. Measure in the milk and provolone and stir, then sprinkle in the thyme.
  12. Serve warm, and enjoy!

Nutrition Information

Serving 1serving Calories 592kcal (30%) Carbohydrates 25g (8%) Protein 40g (80%) Fat 37g (57%) Saturated Fat 17g (85%) Polyunsaturated Fat 16g Trans Fat 1g Cholesterol 116mg (39%) Sodium 1202mg (50%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 592

% Daily Value*

Serving 1serving
Calories 592kcal 30%
Carbohydrates 25g 8%
Protein 40g 80%
Fat 37g 57%
Saturated Fat 17g 85%
Polyunsaturated Fat 16g 94%
Trans Fat 1g 50%
Cholesterol 116mg 39%
Sodium 1202mg 50%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.