Savor the Flavor: Italian Pot Roast and Risotto Dinner
This Italian Pot Roast and Risotto Dinner combines succulent beef and creamy risotto for a comforting meal.
Equipment
- Dutch oven
- large skillet
- Medium saucepan
Ingredients
For the Pot Roast
- 3-4 pounds beef chuck roast a flavorful cut that becomes tender when braised.
- 2 tablespoons olive oil for searing and imparting richness.
- 1 large onion chopped, for a sweet and savory base.
- 4 cloves garlic minced, essential for that aromatic kick.
- 2 carrots chopped, adding natural sweetness and color.
- 2 stalks celery chopped, for an earthy flavor contrast.
- 2 cups beef broth enhances the overall depth of flavor.
- 1 cup dry red wine deglazes the pot and complements the beef beautifully.
- 1 can (14 oz) diced tomatoes with juices, bringing moisture and acidity.
- 2 teaspoons dried oregano a fragrant herb that pairs well with meats.
- 1 teaspoon dried basil provides an Italian herb essence.
- 1 bay leaf infusing the dish with a subtle depth.
- salt and pepper to taste, allowing you to tailor the seasoning.
For the Risotto
- 1 ½ cups Arborio rice this short-grain rice creates that creamy texture.
- 4 cups chicken or vegetable broth for gradually cooking the rice to perfection.
- ½ cup grated Parmesan cheese adds richness and enhances flavor.
- 2 tablespoons unsalted butter for added creaminess at the end.
- fresh parsley chopped, for a bright garnish that elevates the presentation.
Instructions
Step-by-Step Instructions
- Pat the beef chuck roast dry with paper towels, ensuring all moisture is gone. Season the roast generously with salt and pepper on all sides.
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering. Add the seasoned chuck roast and sear for about 4–5 minutes per side.
- In the same pot, add the chopped onion, carrots, and celery. Sauté these aromatic vegetables over medium heat for 5–7 minutes until they soften.
- Once the vegetables have softened, stir in the minced garlic and cook for an additional minute.
- Pour in the dry red wine, using a wooden spoon to scrape the brown bits from the bottom of the pot for extra flavor.
- Return the beef roast to the pot, then add the beef broth, diced tomatoes with their juices, oregano, basil, and bay leaf. Stir gently to combine.
- Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise the roast for 3–4 hours, or until it’s fork-tender.
- While the beef roasts, bring chicken or vegetable broth to a gentle simmer in a medium saucepan.
- In a large skillet over medium heat, add olive oil and toast the Arborio rice for 2–3 minutes.
- Ladle in one cup of the warm broth to the rice while stirring continuously until mostly absorbed.
- Once the risotto reaches a creamy consistency, remove it from heat. Stir in unsalted butter and grated Parmesan cheese until melted and creamy.
- Remove the pot roast from the oven and let it rest for a few minutes before slicing. Serve the tender beef alongside the creamy risotto.
- Sprinkle freshly chopped parsley on top before serving for a vibrant finish.
Notes
This Italian Pot Roast and Risotto Dinner truly combines comfort and gourmet in one delicious meal! Perfect for impressing guests or enjoying leftovers.
Nutrition
Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 4mg
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