Ingredients
200g of Delicato Tenderloin Steak
Half of a Medium-sized Pumpkin
1 Packet of Spinach
3-4 Cloves of Garlic
2-3 tbsp of Sambal Chilli
2 tbsp of Mayonnaise
3-4 Knobs of Butter
2 Cups of Short-grain Rice
1 Shallot
½ Cup of Chicken Stock
Handful of Shredded Cheese
Handful of Goji Berries
4-5 Dashes of Salt
5-6 tbsp of Oil
1 Thyme
3-4 Dashes of Black Pepper
Method
1. Cook the Spinach
- Wash and cut the spinach. Sauté it with garlic and sambal chilli, then set aside once done.
2. Prepare the Steak
- Slice the tenderloin steak thinly. Marinate it in a mixture of oil, thyme, black pepper, salt, and mayonnaise.
- Thread the beef strips onto a wooden skewer and set aside to marinate.
3. Prepare the Pumpkin
- Cut the pumpkin into medium-sized cubes.
- Pan fry them in butter with a pinch of salt. Once cooked through, set them aside to cool.
4. Cooking the Risotto
- Dice the shallots and sauté them in a pan with butter and oil.
- Add about 2 cups of short-grain rice and toast for approximately 2 minutes.
- Add a few goji berries and ½ cup of chicken stock. Continue adding chicken stock gradually as the risotto cooks.
- Add some of the pumpkin cubes into the rice and continue stirring.
- Once the rice is about 90% cooked, remove the pot from the heat. Stir in shredded cheese and 2 knobs of butter.
5. Cook the Beef Skewers
- Heat oil in a pan and sear the beef skewers until browned.
6. Plate and enjoy!
- Spoon the risotto onto a plate. Add a portion of sambal spinach, then top with a beef skewer.
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
