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Italian Pot Roast Parmesan Risotto

Savory Italian Pot Roast Parmesan Risotto for Cozy Nights

Experience comfort food with Italian Pot Roast Parmesan Risotto, perfect for family gatherings and cozy nights.
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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: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast Substitute with pork shoulder or chicken for variations.
  • 2 tablespoons Olive Oil For searing the roast.
  • 1 large Onion Chopped.
  • 4 cloves Garlic Minced.
  • 1 cup Red Wine Or beef broth for non-alcoholic.
  • 2 cups Beef Broth For braising.
  • 1 can Diced Tomatoes For acidity and moisture.
  • 1 tablespoon Italian Seasoning For flavor.
For the Risotto
  • 1 cup Arborio Rice Key ingredient for creaminess.
  • 2 tablespoons Butter For richness.
  • 4 cups Chicken Broth Necessary for cooking.
  • 1 cup Grated Parmesan Cheese For creaminess and umami.
  • 1/4 cup Fresh Parsley Chopped, for garnish.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Cooking Instructions
  1. In a large Dutch oven, heat olive oil over medium-high heat. Season beef chuck roast with salt and pepper, searing for 4-5 minutes on each side until browned. Remove roast and set aside.
  2. In the same pot, add onion and garlic. Sauté for 3-4 minutes until onion is translucent and garlic is fragrant.
  3. Deglaze the pot with red wine, scraping the bottom to lift browned bits. Simmer for 2-3 minutes until reduced.
  4. Add beef broth, diced tomatoes, and Italian seasoning. Return the roast, cover, and simmer on low heat for about 2 hours.
  5. While the roast is braising, melt butter in a separate saucepan over medium heat. Add Arborio rice, stirring for 2-3 minutes.
  6. Gradually add warm chicken broth to the rice, one ladle at a time, stirring constantly for about 20-30 minutes until creamy.
  7. Stir in grated Parmesan cheese until melted, adjusting seasoning if necessary.
  8. Slice the pot roast and serve alongside the risotto, garnished with fresh parsley.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently to maintain texture.

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