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Beef short rib risotto in white bowl with fork.
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Beef Short Rib Risotto

This Short Rib Risotto recipe is the ultimate Italian comfort food! It's made with leftover red wine braised beef short ribs and Parmesan.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Keyword: beef risotto, leftover short ribs, risotto with short ribs
Servings: 6
Calories: 564kcal
Author: Christine Rooney


  • 6 cloves garlic
  • 2 shallots or 1 white or yellow onion
  • 2 Tbsp. olive oil
  • 1 ½ cups Arborio rice
  • cup white wine
  • 6 cups low sodium chicken broth
  • 1 cup Parmesan cheese
  • 3-4 cups leftover short ribs or pot roast diced
  • ¼ tsp. kosher salt
  • ¼ tsp. pepper
  • 1 lemon zest only
  • fresh herbs such as parsley, thyme, or rosemary for garnish optional


  • Mince 6 cloves of garlic and 2 shallots (or feel free to use 1 white or yellow onion in place of the shallots).
  • Dice or chop 3-4 cups of leftover short ribs, pot roast, brisket, or any kind of braised beef.
  • Pour 6 cups of low sodium chicken broth into a sauce pan on the stove top. Heat the chicken broth on medium-low and warm until heated through, but do not bring to a boil.
  • Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil. Once heated, add the minced garlic and shallots. Sauté for 4-5 minutes, stirring occasionally.
  • Add 1 ½ cups of Arborio rice to the skillet along with ¼ tsp. each kosher salt and pepper, and sauté for 1-2 minutes with the garlic and shallots, stirring occasionally.
  • Add ⅔ cup white wine to the skillet and sauté for 4-5 minutes, or until the wine is absorbed by the rice. Stir occasionally to prevent the rice from sticking.
  • Add 1 cup of warmed chicken broth to the skillet and cook for a few minutes, stirring occasionally. Reduce the heat to medium.
  • Once the first cup of broth is mostly absorbed, add another cup of warmed broth and cook until it is mostly absorbed. Stir occasionally to prevent sticking.
  • Repeat this process until the rice is plump and seems like it can absorb no more liquid. It should take about 18-20 minutes.
  • Add the diced leftover beef and 1 cup of shredded Parmesan cheese. Fold the beef and cheese into the rice. Allow the beef to heat through and the cheese to melt. Check to see if the risotto needs any more liquid and add if necessary.
    The rice should be plump, al dente, and the texture of the risotto creamy when finished.
  • To Serve: Once the beef is heated through, the cheese melted, and the risotto has reached desired consistency, it's time to serve. Using a Microplane, zest 1 lemon over the top of the risotto and garnish with some minced fresh herbs, such as parsley, thyme, or rosemary.


Feel free to add sautéed mushrooms, fresh greens like spinach, Swiss chard or kale, or any kind of sautéed or roasted vegetables like asparagus at the end of the cooking process. Simply fold them into the risotto along with the beef and the Parmesan cheese at the end of the cooking process.
Risotto is like pasta and should be cooked until al dente. It's important not to overcook risotto, or it can become mushy.
Make sure to add the warmed broth 1 cup at a time and not to add more than needed. You may have a bit of broth left at the end of the cooking process.
Stir the rice regularly, but not constantly. It's important that it does not stick, but stirring too much may make it gluey. 
Use a wooden spatula and not a metal one, so that your skillet is not damaged in the cooking process.


Serving: 2cups | Calories: 564kcal | Carbohydrates: 46g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 498mg | Potassium: 742mg | Fiber: 2g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 6mg