1. Keep beef broth warm in a small saucepan over low heat throughout the cooking process.
2. In a large wide skillet, melt butter over medium heat. Add onion and garlic and sauté until completely soft and translucent, about 3 to 4 minutes.
3. Add the Arborio rice and toast for 2 to 3 minutes, stirring constantly, until the grains turn slightly opaque and smell nutty.
4. Add warm broth in small ladlefuls (about ½ cup at a time), stirring frequently and waiting until each addition is mostly absorbed before adding more. Continue for 20 to 25 minutes until the rice is creamy and al dente.
5. Remove from heat. Stir in the Parmesan cheese and season with salt and pepper. Let rest 2 minutes.
6. Meanwhile, heat the Trader Joe’s Beef Sirloin Tips with Mushroom Sauce in a separate pan according to package instructions.
7. Serve the risotto in wide bowls, top generously with the beef tips and all of their mushroom sauce, and garnish with fresh parsley.

Nutrition Information (Per Serving)

• Calories: 520
• Carbohydrates: 55g
• Protein: 30g
• Fat: 18g
• Fiber: 2g
• Sodium: 860mg
• Calcium: 180mg (14% DV)
• Iron: 3.6mg (20% DV)

Note: Nutrition estimates are based on 4 servings. Values will vary based on the specific Trader Joe’s product used and exact Parmesan quantity.

Notes

• Keep the broth warm the entire time — cold broth added to hot rice slows the starch release and extends cooking time significantly.
• Risotto waits for no one — serve immediately after finishing. It firms up quickly as it sits.
• The risotto should “flow like a wave” when you gently shake the pan — if it sits stiffly, add one more small ladle of warm broth and stir.
• Taste and season only after the Parmesan goes in, as the cheese adds saltiness.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days. The risotto will firm significantly in the fridge.
• Reheating: Add a splash of broth or water to a skillet over medium-low heat, stirring until the risotto loosens and heats through. Reheat the beef tips separately.
• Freezer: Not recommended — risotto’s texture degrades significantly after freezing and thawing.
• Store the beef tips and risotto separately if possible for better reheating results.

Serving Suggestions

• In wide, shallow bowls to show off the plating — risotto spread across a wide bowl looks elegant and cools to the right eating temperature faster
• With a simple arugula salad dressed with lemon and olive oil as a light, bright contrast
• Crusty bread on the side for scooping up any extra mushroom sauce
• A sparkling water with citrus is a clean, refreshing pairing with the richness of the risotto

Mix It Up (Recipe Variations)

Extra Mushroom: Sauté sliced cremini mushrooms with the onion and garlic for a double-mushroom depth.

Truffle Butter Finish: Replace regular butter in the finishing step with Trader Joe’s truffle butter for a luxurious upgrade.

Herb-Forward: Stir fresh thyme into the risotto with the Parmesan and finish with fresh chives alongside the parsley.

Loaded Vegetable: Add frozen peas and baby spinach in the final 2 minutes of cooking for color and nutrition.

What Makes This Recipe Special

The technique of gradual broth addition is the heart of this Trader Joe’s beef risotto — it’s what distinguishes risotto from every other rice dish and why it produces a creaminess that no cream is needed to achieve. As each small addition of broth is absorbed, the Arborio rice releases its amylopectin starch gradually into the liquid, creating a natural emulsion with the butter and Parmesan that coats every grain. The Trader Joe’s mushroom sauce topping adds a second layer of savoriness that deepens the dish without any additional work — it’s the rare case where a convenience product genuinely elevates a from-scratch technique rather than replacing it.