Description
A hearty Italian dish combining savory pot roast with creamy risotto, perfect for family gatherings or a cozy dinner.
Ingredients
Scale
- 2 lbs pot roast
- 2 cups Arborio rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 325°F (165°C). In a large oven-safe pot, heat the olive oil over medium heat.
- Season the pot roast with salt, pepper, and Italian herbs. Brown it on all sides for deep flavor.
- Remove the roast and set aside. In the same pot, sauté the onion and garlic until softened and fragrant.
- Add the Arborio rice to the pot and stir for about 2 minutes until it starts to look slightly translucent.
- Pour in the white wine and let it simmer until most of it is absorbed by the rice.
- Return the pot roast to the pot, and add the beef broth. Bring it to a simmer.
- Cover the pot and transfer it to the oven. Cook for about 120-180 minutes until the meat is tender and falling apart.
- Once cooked, remove the pot from the oven and stir in the Parmesan cheese until it melts into the risotto.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
For an alcohol-free version, replace white wine with an extra cup of beef broth.
- Prep Time: 25 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg