Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Rosa Risotto Jones Creek
Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
20
minutes
mins
Course:
Main
Cuisine:
Italian
Author:
Kaylynn Young
Ingredients
Risotto
1
small onion
diced
3
TB
olive oil
1/2
cup
alfredo sauce
1/2
cup
tomato sauce
I used Prego
1
46 oz can chicken broth
1
box
17.6 oz risotto rice
3
oz
pamesan cheese
salt
pepper
Beef Chuck Roast
2
lbs
Jones Creek Beef Chuck Roast
3
strips thick cut bacon
1
TB
minced garlic
2-3
tsp
salt
2-3
tsp
pepper
half an onion
chopped
parsley to garnish
optional
Instructions
Risotto:
Saute chopped ontion in olive oil until tender.
Add both sauces and stir until combined.
Add rice; stir until coated evenly.
Add 1/3 cup of the chicken broth and maintain a slow boil.
Stir continuously.
When the broth absorbs completely, slowly add more, 1 cup at a time.
Stir in parmesan cheese salt, and pepper.
The rice is done when it's al dente (firm to bite) but tender.
Beef Chuck Roast:
Line bottom of the slow cooker with bacon
Sprinkle garlic
Place roast on top
Coat in salt and pepper
Top with onion
Cook on low for 6-8 hours
(If your slow cooker has a "simmer option do hours 7 and 8 on simmer)