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Steps
1
In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.
2
Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.
3
Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.
4
Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.
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If you use regular long-grain white rice instead of the Arborio rice, the finished dish will be less creamy with more separate, distinct rice grains. The reason: regular white rice doesn't contain as much starch as Arborio rice does.
Serve this meaty risotto with a Caesar salad and French bread for an easy weeknight meal.
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