Rosa Risotto Jones Creek
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)