Beef strips with risotto cake

Name: beef strips with risotto cake
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 bouillon tablets; 1 onion; 10 tablespoons olive oil; 300 g risotto rice pack a 500 g; 100 g grated cheese bag a 300 g; bag fresh thyme a 15 g; 1 fennel bulb; 1 bag Spinach wild (400 g); 300 g beef strips

A tasty recipe. The main course contains the following ingredients: meat, bouillon tablets, onion, olive oil, risotto rice (pack a 500 g), grated cheese (bag a 300 g), fresh thyme (a 15 g), fennel bulb, spinach (game (400 g)) and beef strips.

Ingredients

Kitchen Stuff

spring form (diameter approx. 24 cm)
baking paper
blender

Directions

Bring water to the boil with stock cubes.
Onion fruit in 2 tbsp olive oil.
Add risotto and stir until granules are glassy.
Add spoon for spoonful of broth.
If risotto is al dente, add grated cheese through it.
Preheat oven to 180 ° C.
Cut baking paper to size of spring form.
Grease with 1 tbsp olive oil.
Pour the mixture into a mold and put it in the oven.
Mix thyme leaves with 7 tbsp olive oil, salt and pepper to taste with a hand blender.
Wash the fennel, remove the outer leaves, plan or chop and season together with the spinach in half of thyme oil.
Remove vegetables from pan, drain off the water and fry strips of beef in 1 min.
In 1 t of thyme oil.
Add vegetables to pan again and in a few minutes almost dry.
Take away the risk pie from the oven.
Cut into points and give to strips of meat with vegetables.
Drip leftover thyme oil over the dish..