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Savor Italian Pot Roast Parmesan Risotto Delightful

Savor Italian Pot Roast Parmesan Risotto: A Delightful Family Feast

Savor Italian Pot Roast Parmesan Risotto Delightful is a hearty dish that combines tender pot roast with creamy risotto, perfect for family meals.
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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: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast The star of the dish; incredibly tender when braised.
  • 2 tablespoons Olive Oil Essential for searing; adds depth and flavor.
  • 1 teaspoon Salt Enhances every ingredient's taste.
  • 1 teaspoon Pepper Enhances every ingredient's taste.
  • 1 medium Onion Provides aromatic warmth; cook until translucent.
  • 4 cloves Garlic Adds depth; sauté until fragrant.
  • 1 cup Red Wine Elevates the dish and deglazes the pot.
  • 2 cups Beef Broth Adds richness; opt for low-sodium if preferred.
  • 1 can Diced Tomatoes Brings acidity and moisture.
  • 2 teaspoons Italian Seasoning Blend of herbs for Italian flavor.
For the Risotto
  • 2 tablespoons Butter Adds creaminess and richness.
  • 1 cup Arborio Rice Key to creamy risotto.
  • 4 cups Chicken Broth Soothes the rice while cooking.
  • 1 cup Grated Parmesan Cheese Enhances creaminess and umami.
  • 0.25 cup Fresh Parsley Adds color and freshness when garnishing.

Equipment

  • Dutch oven
  • Saucepan

Method
 

Instructions
  1. Sear the Roast: Heat a drizzle of olive oil in a large Dutch oven over medium-high heat. Season beef chuck roast with salt and pepper, then sear each side for about 4-5 minutes until browned.
  2. Sauté Aromatics: Remove the roast and lower heat to medium. Sauté chopped onion and minced garlic for about 5 minutes until translucent.
  3. Deglaze with Wine: Pour in the red wine, scraping any browned bits off the bottom. Simmer for 2-3 minutes to let flavors meld.
  4. Add Braising Ingredients: Add beef broth, diced tomatoes, and Italian seasoning. Stir gently to combine.
  5. Return the Roast: Place the seared roast back into the pot, covering with the liquid. Simmer for about 2 hours until fork-tender.
  6. Prepare the Risotto: In a saucepan, melt butter over medium heat. Add Arborio rice and toast for about 2-3 minutes, stirring constantly.
  7. Cook the Risotto: Gradually add warmed chicken broth one ladleful at a time, stirring continuously for about 20-30 minutes until creamy.
  8. Finish the Risotto: Stir in grated Parmesan cheese, remove from heat, and let it rest briefly.
  9. Serve the Dish: Slice the pot roast and serve with risotto. Garnish with chopped parsley.

Nutrition

Serving: 1plateCalories: 720kcalCarbohydrates: 55gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 850mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Feel free to swap proteins or broth types to suit your family's tastes.

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