Description
Creamy Parmesan risotto topped with tender, slow-cooked pot roast for a rich and comforting Italian-inspired meal. The savory beef pairs perfectly with the velvety, cheesy rice.
Ingredients
- For the Pot Roast:
- 2 lbs chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- For the Parmesan Risotto:
- 1 1/2 cups Arborio rice
- 4 cups warm beef broth
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional)
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chuck roast with salt, pepper, and garlic powder.
- Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned.
- Add onion, garlic, beef broth, and red wine (if using). Cover and simmer on low for 2–3 hours until fork-tender, or cook in a 325°F (165°C) oven for the same time. Shred meat and keep warm.
- In a separate saucepan, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in Arborio rice and toast for 1–2 minutes.
- Add white wine (if using) and cook until mostly absorbed.
- Add warm beef broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and al dente, about 18–20 minutes.
- Stir in grated Parmesan cheese, salt, and pepper.
- Spoon risotto into bowls and top with shredded pot roast. Garnish with fresh parsley and extra Parmesan if desired.
Notes
- Keep broth warm while making risotto for best texture.
- Stir frequently but not constantly to allow creamy consistency to develop.
- Leftover pot roast works perfectly for this recipe.
- Serve immediately, as risotto thickens as it sits.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American