Horseradish Risotto

Gail Bellamy

Yield: 1-2 servings.

1 Tbsp. butter
3/4 cup heavy cream
2 Tbsp. prepared horseradish, drained
1 1/2 cups (1 package) Uncle Ben's® Classic Risotto
1/2 cup Fontina cheese, shredded
as needed, rosemary, finely chopped
6 oz. beef tenderloin tips, seasoned and grilled
for garnish, as desired, rosemary sprigs
for garnish, as desired, shredded Fontina cheese

Heat butter, cream and horseradish to boiling. Add risotto and cheese; stir and heat for up to 90 seconds to achieve desired texture. Sprinkle rosemary over plated risotto. Slice beef tips in half and arrange over risotto. Garnish with fresh rosemary sprig and additional shredded Fontina cheese.