Italian Pot Roast with Parmesan Risotto Recipe
This Italian Pot Roast Parmesan Risotto combines tender, flavorful braised beef chuck roast with creamy, cheesy Arborio rice risotto for a comforting and hearty meal. The beef is slowly braised in red wine, beef broth, diced tomatoes, and Italian herbs, while the risotto is cooked separately with chicken broth and finished with Parmesan cheese and butter, creating a perfect balance of robust and creamy textures.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Ingredients
Scale
For the Pot Roast
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (merlot or cabernet sauvignon)
- 1 can (14 oz) diced tomatoes, with juice
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
For the Parmesan Risotto
- 2 cups Arborio rice
- 5 cups chicken broth, warmed
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
Instructions
- Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef chuck roast dry and season generously with salt and pepper. Sear the roast on all sides until browned, approximately 4-5 minutes per side, to lock in flavor.
- Sauté the Vegetables: Remove the roast from the pot. In the same pot, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes, to build aromatic base flavors.
- Build the Flavor Base: Pour in red wine and deglaze the pot by scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly. Then add beef broth, diced tomatoes with their juice, and Italian seasoning. Stir well to combine.
- Braise the Meat: Return the seared roast to the pot. Bring the liquid to a simmer, then cover and reduce heat to low. Allow the roast to braise gently for about 2 hours, or until the meat becomes tender and easily pulls apart with a fork.
- Prepare the Risotto: While the roast is braising, warm the chicken broth in a separate saucepan. In another large pan, melt butter over medium heat. Add Arborio rice and toast for 1-2 minutes, stirring frequently. Gradually add warm chicken broth one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 25-30 minutes until the risotto is creamy and the rice is tender but still al dente.
- Finish the Risotto: Stir grated Parmesan cheese into the cooked risotto until melted and smooth. Adjust seasoning with salt and pepper if needed.
- Serve: Slice or shred the braised pot roast and serve it atop or alongside the creamy Parmesan risotto. Garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- For a lighter version, substitute beef chuck roast with chicken thighs or breasts.
- Vegetarian option: use vegetable broth instead of chicken broth for the risotto and omit the beef roast.
- Make sure to keep the broth warm when adding it to the risotto to ensure even cooking.
- Searing the beef thoroughly before braising adds depth of flavor and improves texture.
- Stir the risotto regularly to release the rice’s starch, creating its signature creamy texture.
Keywords: Italian pot roast, Parmesan risotto, braised beef, creamy risotto, Italian comfort food, Italian recipes, one-pot meal
