Pot Roast Risotto

Name: Pot Roast Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 2 bay leaves; 1 kilograms beef shoulder; 2 liters beef stock; 237 milliliters dry white wine; 4 sprigs fresh thyme, leaves picked; 3 garlic cloves, smashed; 6 servings kosher salt and freshly ground black pepper; 6 servings extra-virgin olive oil; 1 medium onion, finely chopped; 2 larges onions, peeled and sliced; 118 milliliters freshly grated Parmigiano Reggiano; 118 milliliters chopped fresh Italian parsley; 2 liters pot-roast braising stock, strained, skimmed and heated; 237 milliliters red wine

Need a gluten free main course? Pot Roast Risotto could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains roughly 421g of protein, 110g of fat, and a total of 3094 calories. A mixture of arborio rice, onions, pot-roast braising stock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.