Saffron Beef Risotto

Description
Makes 6 servings.

Ingredients

 * 3/4 pound beef sirloin, cut into strips
 * garlic salt and ground black pepper
 * 3/4 cup diced red pepper
 * 1 tablespoon vegetable oil
 * 1/2 cup chopped onion
 * 1 tablespoon butter or margarine
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/16 teaspoon ground saffron
 * 1/3 cup dry sherry
 * 2 cups beef broth, divided
 * 3 cups water
 * 1 10-ounce package frozen peas, thawed
 * 1/4 cup grated Parmesan cheese
 * 1/4 cup milk

Directions
Season beef with garlic salt and black pepper. Cook beef and red pepper in oil in large skillet over medium-high heat. Remove beef and pepper; set aside.

Cook onion in butter until soft. Add rice and saffron; stir 2 to 3 minutes. Add sherry; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in peas, cheese, milk and reserved beef mixture; serve immediately.