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Italian Pot Roast and Parmesan Risotto Dinner

Italian Pot Roast and Parmesan Risotto Dinner for Cozy Nights

This Italian Pot Roast and Parmesan Risotto Dinner is the ultimate comforting meal, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3–4 pound boneless beef chuck roast A well-marbled cut ensures tenderness and rich flavor.
  • 2 tablespoons olive oil Elevates overall taste; can replace with canola oil if needed.
  • 1 large onion, chopped The aromatic base adds natural sweetness.
  • 2 carrots, chopped Contributes sweetness and a lovely crunch.
  • 2 celery stalks, chopped Adds a hint of freshness and aroma.
  • 4 cloves garlic, minced Intensifies depth and flavor in the dish.
  • 1 28 ounce can crushed tomatoes Provides acidity and moisture to the sauce.
  • 1 cup beef broth Use low-sodium for better control of saltiness.
  • 1 cup dry red wine Enriches the sauce with complex flavors; can substitute broth for a non-alcoholic version.
  • 2 tablespoons tomato paste Boosts the tomato flavor beautifully.
  • 1 tablespoon dried oregano Adds an earthy depth to the pot roast.
  • 1 tablespoon dried basil Brings a fresher, herbaceous note to the dish.
  • 1 teaspoon salt Enhances the overall taste profile.
  • 1/2 teaspoon black pepper Adds a lovely mild heat; adjust as you like.
For the Risotto
  • 1 shallot, finely chopped It provides a subtle onion flavor; can substitute with onion if necessary.
  • 1 1/2 cups Arborio rice The star of creamy risotto; necessary for that luscious texture.
  • 6 cups hot chicken broth, divided Ensure moisture for perfect risotto; vegetarian broth works great too!
  • 1/2 cup dry white wine Adds a lovely acidity; optional but recommended for depth.
  • 1 cup grated Parmesan cheese Infuses creaminess and flavor; consider Pecorino for a sharper taste if desired.
  • 2 tablespoons butter For a rich, luxurious finish.
  • Salt and pepper to taste Final seasonings to complement the flavors.

Equipment

  • Dutch oven
  • Saucepan
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C). Gather your ingredients and prepare to start cooking.
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chuck roast for 2-3 minutes on each side until browned, then set aside.
  3. Sauté the chopped onion, carrots, and celery in the same Dutch oven for 5-7 minutes until soft and fragrant.
  4. Add the minced garlic and cook for 1 minute, then stir in the crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, salt, and pepper.
  5. Return the roast to the pot, ensuring it's submerged in the sauce, then cover with a lid.
  6. Braise the roast in the oven for 3-4 hours until fork-tender. Check periodically and add more broth if needed.
  7. In a separate saucepan, heat olive oil and sauté the finely chopped shallot for 2-3 minutes until translucent.
  8. Add Arborio rice to the saucepan and toast for 1-2 minutes until slightly transparent.
  9. Pour in the dry white wine and stir until absorbed.
  10. Gradually add 6 cups of hot chicken broth one cup at a time, stirring until each addition is absorbed. Cook until rice is al dente, about 18-20 minutes.
  11. Stir in grated Parmesan cheese and butter until creamy. Adjust seasoning with salt and pepper.
  12. Serve slices of pot roast over creamy risotto, garnished with fresh herbs.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 60gProtein: 45gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Ensure the pot roast is submerged in the braising liquid for even cooking. Always taste and adjust the seasoning before serving.

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