Description
This Italian Pot Roast Parmesan Risotto recipe offers a comforting and hearty meal perfect for cozy family dinners. Tender beef chuck roast is seared and simmered in a flavorful sauce of red wine, diced tomatoes, and Italian seasoning, while a creamy Parmesan risotto made from Arborio rice complements the rich flavors. Garnished with fresh parsley, this dish brings together classic Italian flavors with slow-cooked tenderness.
Ingredients
Scale
Pot Roast
- 3 pounds Beef Chuck Roast (or pork shoulder or chicken for a different twist)
- 2 tablespoons Olive Oil (for searing)
- 1 medium Onion (chopped)
- 4 cloves Garlic (minced)
- 1 cup Red Wine (for deglazing)
- 2 cups Beef Broth (for moisture)
- 1 can Diced Tomatoes
- 2 teaspoons Italian Seasoning
Parmesan Risotto
- 1 cup Arborio Rice (short-grain for a creamy texture)
- 4 cups Chicken Broth (warmed)
- 1 cup Parmesan Cheese (grated)
- 2 tablespoons Butter
- 1 tablespoon Fresh Parsley (for garnish)
Instructions
- Heat Oil: Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, preparing the pan for searing the roast.
- Sear Roast: Sear the beef chuck roast on all sides for 4-5 minutes each side, developing a brown crust that adds depth of flavor.
- Sauté Aromatics: Remove the roast and set aside. In the same pot, sauté the chopped onion and minced garlic until translucent and fragrant.
- Deglaze: Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom, and simmer for 2-3 minutes to reduce slightly.
- Add Broth and Seasoning: Add the beef broth, diced tomatoes, and Italian seasoning back into the pot. Return the roast to the pot, cover, and simmer gently for 2 hours until tender.
- Cook Risotto: In a separate saucepan, melt the butter over medium heat and sauté the Arborio rice for 2-3 minutes to toast slightly.
- Add Broth Gradually: Gradually add the warmed chicken broth, stirring continuously to release the rice’s starches, cooking for 20-30 minutes until creamy and tender.
- Finish Risotto: Stir in grated Parmesan cheese and a knob of butter into the risotto until smooth and creamy.
- Serve: Serve the pot roast hot with a scoop of the creamy Parmesan risotto. Garnish with fresh parsley for a bright finish.
Notes
- The beef chuck roast can be substituted with pork shoulder or chicken for variation.
- If red wine is not available, you may use additional beef broth with a splash of balsamic vinegar for acidity.
- Constant stirring is key for a creamy risotto texture.
- Make sure to keep the chicken broth warm during risotto preparation to ensure even cooking.
- This dish pairs well with a simple green salad or roasted vegetables.
