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Italian Pot Roast Parmesan Risotto

Italian Pot Roast Parmesan Risotto for Ultimate Comfort Cooking

Discover the comforting flavors of Italian Pot Roast Parmesan Risotto, perfect for family gatherings and busy weeknights.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast You can substitute with pork shoulder for a different taste.
  • 2 tablespoons Olive Oil Ideal for searing the roast.
  • 1 cup Chopped Onion Adds natural sweetness and depth.
  • 4 cloves Garlic Infuses the dish with fragrance.
  • 1 cup Red Wine Replace with beef broth for non-alcoholic version.
  • 2 cups Beef Broth Keeps the meat moist and tender.
  • 14.5 ounces Diced Tomatoes Brings acidity and chunkiness.
  • 2 teaspoons Italian Seasoning Impacts flavor profile significantly.
For the Risotto
  • 2 tablespoons Butter Enriches the risotto.
  • 1 cup Arborio Rice Provides structure and creaminess.
  • 4 cups Chicken Broth Vegetable broth can be used for vegetarian-friendly version.
  • 1 cup Grated Parmesan Cheese Adds creaminess to the risotto.
  • 2 tablespoons Fresh Parsley For garnish.

Equipment

  • Dutch oven
  • saucepan

Method
 

Cooking Instructions
  1. Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear each side for 4-5 minutes.
  2. Sauté the Aromatics: Remove the roast and add chopped onion and garlic to the pot. Sauté for about 5 minutes until onions are translucent.
  3. Deglaze the Pot: Pour in red wine, scraping up browned bits. Simmer for 2-3 minutes.
  4. Add Remaining Ingredients: Stir in beef broth, diced tomatoes, and Italian seasoning. Return the roast to the pot and simmer for approximately 2 hours.
  5. Prepare the Risotto: In a separate saucepan, melt butter and toast Arborio rice for 2-3 minutes.
  6. Cook the Risotto: Gradually add warm chicken broth, stirring continuously until absorbed, for about 20-30 minutes.
  7. Finish the Risotto: Remove from heat and stir in Parmesan cheese.
  8. Serve with Garnish: Slice the pot roast and serve alongside Parmesan risotto, garnished with parsley.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 75gProtein: 50gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 130mgSodium: 900mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 4mg

Notes

For reheating, add a splash of broth to risotto to restore creaminess. Slice pot roast before reheating for even warmth.

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