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Pot Roast Risotto Recipe

Looking for an easy Pot Roast Risotto recipe? Learn how to make Pot Roast Risotto using healthy ingredients.


Submitted by mel_allison

Makes 9 servings



http://www.kitchendaily.com/recipe/pot-roast-risotto-84293

Recipe Ingredients for Pot Roast Risotto

2 1/2 pounds beef, shoulder roast
3 garlic cloves, smashed
1 tablespoon unsalted butter
1 T thyme
2 medium onions, peeled and sliced in half
4 large carrots, cut in half
2 celery stalks, sliced in large pieces
1 cup red wine
2 quarts beef stock
2 t. rosemary
2 t. bay leaves
1 t. extra-virgin olive oil
1 medium onion, finely chopped
4 t thyme, leaves picked
2 cups Arborio rice
1 cup dry white wine
8 cups stock, strained, skimmed and heated
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh Italian parsley

Recipe Directions for Pot Roast Risotto

  1. Start with the pot roast. Drizzle the meat with extra-virgin olive oil and then season all over with a good amount of kosher salt and freshly ground black pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil and 1 tablespoon of butter over moderately high heat. Sear the beef all over, ensuring a nice crust and good even color. Add the rosemary, thyme and garlic cloves to the beef. Then add the onions, carrots and celery and cook for 2-3 minutes. Add the red wine and then the stock.

  2. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Set the meat aside and take out the vegetables. Strain the braising liquid and skim the fat, this will be used to make the risotto.

  3. Now prepare the risotto. Place a large, deep skillet over medium heat and pour in 3 tablespoons of olive oil. Add onions and cook for 5 minutes, until soft. Stir in the rice making sure to coat all the grains with the oil. Add wine and thyme and cook until most of the liquid has evaporated. Ladle in 1 cup of strained, hot braising stock. Using a wooden spoon, stir constantly until most of the stock has been absorbed. Keep adding stock, one cup at a time, and stirring until absorbed. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper; stir in butter and Parmesan cheese. Taste for seasoning then remove from heat and cover. Just before serving fold in chopped parsley.

  4. To serve, slice the pot roast and arrange over the top of the risotto with some of the vegetables. Garnish with fresh parsley stems.

  5. Read more: http://www.kitchendaily.com/recipe/pot-roast-risotto-84293/#ixzz1DDIkfexc

Categories

Beef, Main Dish

Nutrition Facts
Serving Size 735.3g
Amount Per Serving
Calories
528
Calories from Fat
113
% Daily Value*
Total Fat
12.6g
19%
Saturated Fat
5.4g
27%
Trans Fat
0.0g
Cholesterol
120mg
40%
Sodium
1586mg
66%
Potassium
924mg
26%
Total Carbohydrates
43.9g
15%
Dietary Fiber
3.3g
13%
Sugars
4.3g
Protein
47.3g
Vitamin A 115% Vitamin C 17%
Calcium 16% Iron 39%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in sodium
  • Contains alcohol
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