Go Back
–+ servings
Italian Pot Roast & Parmesan Risotto

Italian Pot Roast & Parmesan Risotto for Ultimate Comfort

Experience the rich flavors of Italian Pot Roast & Parmesan Risotto, a perfect comfort food dish for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Resting Time 15 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3-4 pounds boneless beef chuck roast can substitute with brisket or round roast
  • 2 tablespoons olive oil can substitute with vegetable oil
  • 1 chopped onion can substitute with shallots or leeks
  • 2 chopped carrots
  • 3 cloves garlic minced
  • 1 cup dry red wine can substitute with extra beef broth
  • 2 cups beef broth can substitute with vegetable broth
  • 1 can diced tomatoes can use fresh tomatoes
  • 2 sprigs fresh rosemary can use dried version if fresh is unavailable
  • 2 sprigs fresh thyme can use dried version if fresh is unavailable
  • 2 leaves bay leaves
  • to taste salt
  • to taste pepper
For the Risotto
  • 1 cup Arborio rice can use Carnaroli rice
  • 4 cups chicken broth can use vegetable broth
  • ½ cup Parmesan cheese can substitute with Grana Padano or Pecorino Romano
  • 2 tablespoons heavy cream can add more broth for a lighter dish

Equipment

  • large heavy-bottomed pot
  • Saucepan
  • Wooden spoon

Method
 

Pot Roast Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the roast and sear for about 4-5 minutes on each side until golden brown.
  2. Remove the roast from the pot. Add 1 chopped onion, 2 chopped carrots, and 3 minced garlic cloves. Sauté for 5-7 minutes until softened.
  3. Pour in 1 cup of dry red wine, scraping the pot bottom. Let it simmer for 5 minutes to reduce.
  4. Add 2 cups of beef broth, 1 can of diced tomatoes, 2 sprigs of rosemary, 2 sprigs of thyme, and 2 bay leaves. Season with salt and pepper.
  5. Return the roast to the pot, cover, and simmer on low for 4-6 hours.
Risotto Cooking Steps
  1. In a saucepan, heat 2 tablespoons of olive oil. Add 1 chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes.
  2. Add 1 cup of Arborio rice and toast for 1-2 minutes. Gradually add 4 cups of chicken broth, stirring continuously.
  3. Allow 20 minutes for the risotto to absorb the broth until creamy.
  4. Remove from heat, stir in ½ cup of grated Parmesan cheese and 2 tablespoons of heavy cream. Adjust seasoning.
  5. Slice the pot roast and serve over the risotto, drizzling pot roast juices on top.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 8IUVitamin C: 10mgCalcium: 15mgIron: 20mg

Notes

Rest the pot roast for at least 15 minutes before slicing. Monitor the risotto to avoid over-stirring. Use quality broth for the best flavor.

Tried this recipe?

Let us know how it was!