Beef Wellington with Creamy Parmesan Risotto – Elegant Yet Doable Dinner Recipe

If you have ever dreamed of serving a restaurant-worthy dinner at home, this beef wellington with creamy Parmesan risotto is exactly the recipe you are looking for. Tender beef wrapped in savory mushrooms, prosciutto, and flaky puff pastry, paired with a rich, comforting risotto, creates a meal that feels luxurious yet completely doable in a home kitchen.

In this guide, we will walk through every step together, from searing the beef tenderloin to slowly stirring the Arborio rice until it becomes silky and creamy. You will learn how to time everything so the beef wellington and risotto are ready at the same time, and you will see that with a little patience and care, this impressive dish is absolutely within reach.

Table of contents

What Makes This Beef Wellington with Risotto So Special
Gathering the Ingredients for Your Beef Wellington with Risotto
Step-by-Step Walkthrough: Crafting Beef Wellington with Risotto
Timing and Prep: When Your Beef Wellington with Risotto Is Ready
A Quick Nutritional Overview of This Dish
Common Questions About Beef Wellington with Risotto
Closing Thoughts on Serving Beef Wellington with Risotto
Beef Wellington with Creamy Parmesan Risotto

What Makes This Beef Wellington with Risotto So Special

This version of beef wellington with risotto brings together two classic dishes in a way that feels celebratory without being intimidating. The beef tenderloin is seasoned simply with salt and black pepper, then seared in olive oil until it develops a deep brown crust. That crust locks in the juices and sets the stage for the layers that follow.

The filling that surrounds the beef is made from finely chopped cremini mushrooms, garlic, and fresh thyme leaves cooked down with unsalted butter until they are aromatic and almost dry. This mixture, seasoned with a touch of salt for mushroom filling and black pepper for mushroom filling, adds earthy depth and keeps the meat moist as it bakes. A layer of prosciutto holds everything snugly in place and brings a gentle saltiness that balances the richness of the beef.

On the outside, a sheet of puff pastry, brushed with egg and milk for a glossy finish, bakes into golden, flaky layers. Inside, the beef stays tender, and when you slice through the pastry you get beautiful, even layers of meat, mushrooms, and prosciutto.

Alongside the beef wellington, a creamy Parmesan risotto makes the plate feel complete. Arborio rice is slowly cooked with warm low-sodium chicken broth, dry white wine, and finely chopped onion, then finished with freshly grated Parmesan cheese, chopped fresh parsley, salt for risotto, and black pepper for risotto. The result is a velvety, comforting side that catches every bit of jus from the beef and turns the whole dish into something truly memorable.

Gathering the Ingredients for Your Beef Wellington with Risotto

Before you start cooking, it helps to have all your ingredients measured and ready. Here is what you will need and how each one contributes to the final dish.

Beef tenderloin (center-cut, about 1.5 lb / 700 g) – The star of the dish, this cut stays wonderfully tender and cooks evenly inside the pastry.
Salt – Used to season the beef tenderloin so its natural flavor shines through.
Black pepper – Adds a gentle heat and aromatic depth to the exterior of the meat.
Olive oil – Helps sear the beef to a deep brown crust and adds flavor; also used to start the risotto.
Unsalted butter – Enriches the mushroom mixture and gives the risotto a silky, luxurious texture.
Cremini mushrooms, finely chopped – Form the savory mushroom layer around the beef, adding moisture and umami.
Garlic, minced – Brings a warm, aromatic base note to the mushroom filling.
Fresh thyme leaves, chopped – Add a gentle, earthy herbal flavor that pairs beautifully with both beef and mushrooms.
Salt for mushroom filling – Seasons the mushroom mixture so it tastes full and balanced.
Black pepper for mushroom filling – Adds a little spice and complexity to the mushroom layer.
Prosciutto – Wrapped around the mushroom-covered beef, it creates a savory layer that helps keep everything snug and flavorful.
Dijon mustard – Brushed over the seared beef, it adds a subtle tang and helps the flavors of the filling cling to the meat.
Puff pastry, thawed – The crisp, golden shell that encloses the beef, mushrooms, and prosciutto.
Egg – Beaten with milk to create an egg wash that gives the pastry a shiny, appetizing finish.
Milk – Loosens the egg wash and helps the pastry brown evenly.
All-purpose flour for dusting – Lightly dusted on the work surface so the puff pastry can be rolled out without sticking.
Low-sodium chicken broth – Warmed and added gradually to the Arborio rice to create a creamy risotto base.
Olive oil for risotto – Used with butter to sauté the onion and coat the rice.
Unsalted butter for risotto – Adds richness and helps make the risotto smooth and velvety.
Finely chopped onion – Provides a sweet, savory foundation for the risotto.
Arborio rice – A starchy, short-grain rice that becomes creamy while staying pleasantly firm at the center.
Dry white wine – Adds brightness and acidity, balancing the richness of the risotto.
Salt for risotto – Brings out the flavors of the rice, broth, and cheese.
Black pepper for risotto – Gives a gentle warmth and finishes the risotto seasoning.
Freshly grated Parmesan cheese – Stirred in at the end, it melts into the risotto and makes it deeply savory and creamy.
Chopped fresh parsley – Folded into the risotto just before serving for freshness and color.

Step-by-Step Walkthrough: Crafting Beef Wellington with Risotto

To keep things manageable, you will work in stages: sear the beef, prepare the mushroom layer, wrap and chill the beef, assemble the pastry, then make the risotto while the wellington bakes. Here is how to do it, step by step.

Season the beef tenderloin. Pat the beef tenderloin dry with paper towels, then season it all over with the salt and black pepper. This helps the meat brown well and taste fully seasoned.
Sear the beef. Heat the olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 2 to 3 minutes per side. Transfer the beef to a plate to cool slightly so it is easier to handle later.
Start the mushroom mixture. In the same skillet, reduce the heat to medium and add the unsalted butter. When it has melted, add the finely chopped cremini mushrooms, minced garlic, and chopped fresh thyme leaves.
Cook the mushrooms until dry. Cook the mushroom mixture, stirring often, until most of the moisture has evaporated and the mixture is dry and fragrant, about 8 to 10 minutes. Season with the salt for mushroom filling and black pepper for mushroom filling, then transfer it to a plate to cool completely.
Prepare the prosciutto layer. Lay a large piece of plastic wrap on a work surface. Arrange the prosciutto slices in a slightly overlapping rectangle large enough to wrap around the beef tenderloin.
Spread the mushrooms. Spread the cooled mushroom mixture evenly over the prosciutto, leaving a small border around the edges so it does not squeeze out when you roll.
Brush the beef with mustard. Brush the seared beef tenderloin all over with the Dijon mustard, coating it in a thin, even layer.
Wrap the beef in prosciutto and mushrooms. Place the mustard-coated beef along the bottom edge of the prosciutto and mushroom rectangle. Using the plastic wrap to help, tightly roll the prosciutto and mushroom layer around the beef, creating a snug log.
Chill the wrapped beef. Twist the ends of the plastic wrap to secure the log and refrigerate it for at least 20 minutes. This helps it hold its shape when wrapped in puff pastry.
Roll out the puff pastry. Lightly dust a work surface with the all-purpose flour for dusting. Roll out the puff pastry sheet into a rectangle large enough to fully wrap the beef log.
Position the beef on the pastry. Remove the wrapped beef from the refrigerator and discard the plastic wrap. Place the beef in the center of the puff pastry.
Wrap with puff pastry. Fold the puff pastry up and around the beef, trimming any excess and sealing the edges by pressing them together. Place the wrapped beef seam-side down on a parchment-lined baking sheet.
Make the egg wash. In a small bowl, whisk together the egg and milk to make an egg wash. Brush the puff pastry all over with the egg wash so it bakes to a glossy golden color.
Score and chill the wellington. Use a sharp knife to lightly score the top of the pastry with a crisscross pattern, being careful not to cut all the way through. Refrigerate the assembled beef wellington while you prepare the risotto and preheat the oven to 400°F (200°C).
Warm the broth for risotto. Pour the low-sodium chicken broth into a saucepan and warm it over low heat on a back burner, keeping it just below a simmer so it is ready to add to the rice.
Cook the onion. In a separate large saucepan, heat the olive oil for risotto and the unsalted butter for risotto over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes.
Toast the Arborio rice. Stir in the Arborio rice and cook for 1 to 2 minutes, stirring, until the grains are lightly toasted and coated in the fat. This helps them cook evenly and release their starch.
Deglaze with white wine. Pour in the dry white wine and cook, stirring, until it has mostly been absorbed by the rice.
Add broth gradually. Add a ladleful of the warm chicken broth to the rice and cook, stirring often, until the liquid is nearly absorbed. Continue adding broth a ladleful at a time, allowing it to be absorbed before adding more, until the rice is creamy and al dente, about 18 to 20 minutes.
Finish the risotto. Season the risotto with the salt for risotto and black pepper for risotto, then stir in the freshly grated Parmesan cheese until melted and creamy. Remove the risotto from the heat and cover to keep warm.
Bake the beef wellington. Once the oven is preheated, place the chilled beef wellington in the oven and bake for 30 to 35 minutes, or until the puff pastry is golden and the beef reaches your desired doneness.
Rest the wellington. Remove the beef wellington from the oven and let it rest for 10 minutes to allow the juices to redistribute, which keeps the slices moist.
Finish the risotto with parsley. Stir the chopped fresh parsley into the warm risotto just before serving to add color and freshness.
Slice and serve. Slice the rested beef wellington into thick slices and serve each portion with a generous spoonful of the creamy Parmesan risotto on the side.

Timing and Prep: When Your Beef Wellington with Risotto Is Ready

This recipe involves a few components, but with a bit of planning, everything comes together smoothly. Here is how the timing breaks down so you know what to expect.

Preparation time: About 45 minutes. This includes seasoning and searing the beef tenderloin, cooking and cooling the mushroom mixture, wrapping with prosciutto, assembling the puff pastry, and starting the risotto.
Chilling time: At least 20 minutes for the wrapped beef in the refrigerator. This step helps the log hold its shape inside the puff pastry.
Cooking time: About 60 minutes total. The beef wellington bakes for roughly 30 to 35 minutes, and the risotto takes about 18 to 20 minutes of attentive stirring once you begin adding the warm low-sodium chicken broth.

The dish is ready to enjoy when the puff pastry around the beef wellington is deeply golden and crisp, the beef inside is cooked to your preferred doneness, and the risotto is creamy, with the Arborio rice tender but still slightly firm at the center. After baking, be sure to let the beef wellington rest for 10 minutes before slicing. During this rest, you can stir the chopped fresh parsley into the risotto and make any final adjustments to the seasoning with salt for risotto and black pepper for risotto if needed.

Once the beef is sliced and the risotto is spooned onto each plate, you are ready to sit down and savor a beautifully composed, elegant meal.

A Quick Nutritional Overview of This Dish

Because beef wellington with creamy Parmesan risotto is a special-occasion style meal, it is naturally on the richer side. Here is an approximate nutritional snapshot per serving, based on four servings from this recipe.

Calories: about 780 kcal
Carbohydrates: about 55 g
Protein: about 43 g
Total fat: about 39 g
Saturated fat: about 16 g
Sodium: about 1280 mg
Fiber: about 2 g
Sugar: about 4 g

These values are estimates and can vary depending on the exact size of your beef tenderloin, the brand of puff pastry, and the specific Parmesan cheese and low-sodium chicken broth you use. If you would like to lighten the meal slightly, you could serve smaller slices of beef wellington with a generous portion of the creamy risotto and perhaps a simple green salad on the side.

Common Questions About Beef Wellington with Risotto

Can I prepare any parts of this recipe in advance?

Yes. You can sear the beef tenderloin, prepare the mushroom mixture with cremini mushrooms, garlic, and fresh thyme leaves, and wrap the beef with prosciutto and the mushroom layer ahead of time. Keep the wrapped log, without puff pastry, in the refrigerator for several hours. When you are closer to serving time, roll it in the puff pastry, brush with the egg and milk wash, and bake. The low-sodium chicken broth for the risotto can be warmed while the beef wellington is in the oven.

How do I know when the beef wellington is done?

The puff pastry should be golden and crisp, and the beef inside should reach your preferred doneness. Baking for about 30 to 35 minutes at 400°F (200°C) usually gives you a tender result, but you can use an instant-read thermometer inserted into the center of the beef (avoiding the pan) if you like. After baking, resting the beef wellington for 10 minutes helps the juices settle and keeps the slices moist.

What texture should the risotto have when it is finished?

The risotto should be creamy and slightly loose, with the Arborio rice grains tender but still a little firm at the center. When you stir in the freshly grated Parmesan cheese and season with salt for risotto and black pepper for risotto, it should flow gently from a spoon rather than sit in a solid mound. Stirring in the chopped fresh parsley at the end adds a fresh note and a bit of color.

Closing Thoughts on Serving Beef Wellington with Risotto

Beef wellington with creamy Parmesan risotto is the kind of dish that turns an ordinary evening into something memorable. From the first step of seasoning the beef tenderloin with salt and black pepper to the final moment of slicing through the golden puff pastry and spooning the risotto beside it, every stage invites you to slow down and enjoy the process.

The layers of flavor – seared beef, savory cremini mushrooms with garlic and fresh thyme leaves, delicate prosciutto, and flaky puff pastry brushed with egg and milk – come together beautifully on the plate. The risotto, made slowly with warm low-sodium chicken broth, Arborio rice, dry white wine, butter, onion, Parmesan cheese, and fresh parsley, provides a comforting, creamy contrast that makes each bite feel complete.

Sharing this meal with family or friends is a wonderful way to celebrate time together. Whether you are cooking for a special occasion or simply treating yourself to an evening of thoughtful cooking, this beef wellington with risotto offers both the pleasure of creating something impressive and the joy of sitting down to enjoy it. Take your time, trust each step, and enjoy every moment at the table.