Potato Risotto

This creamy and comforting potato risotto is a delightful twist on traditional risotto, featuring finely diced potatoes as the star ingredient. Some chefs have replaced the rice entirely with potato but it doesn’t fit then the description of a risotto! The danger with such a dish is that the potato just breaks up into a starch mix so careful handling and stirring is needed. Makes a good base for fish especially.

Using finely chopped parsley or basil adds extra acidity. A Mediterranean risotto would benefit from basil especially where it adds extra acidity.

Ingredients

• 2 medium waxy not starchy potatoes (about 250g), peeled and finely diced
• 150g Arborio or Carnaroli rice
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 500ml vegetable stock, kept warm
• 50ml white wine (optional)
• 30g grated Parmesan cheese (or vegetarian alternative)
• 20g unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish. An alternative is finely cut strips of basil which are added at the end to add some extra acidity.

Preparation and Cooking Times

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Equipment Needed

• Chopping board and knife
• Large frying pan or saucepan
• Wooden spoon
• Ladle
• Grater

Preparation

1. Prepare the Base:
   • Heat the olive oil in a large pan over medium heat.
   • Add the chopped onion and garlic, sautéing until softened and translucent (about 3 minutes).
2. Cook the Potatoes:
   • Add the diced potatoes to the pan and stir to coat them in the oil.
   • Cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Toast the Rice:
   • Add the rice to the pan and stir well, allowing it to absorb the flavors for 2 minutes.
4. Deglaze the Pan (Optional):
   • Pour in the white wine and stir until it has mostly evaporated.
5. Add Stock Gradually:
   • Begin adding the warm vegetable stock one ladle at a time, stirring frequently.
   • Allow the liquid to be absorbed before adding the next ladle.
   • Continue this process for about 20 minutes, until the rice is cooked al dente and the potatoes are tender.
6. Finish the Risotto:
   • Stir in the butter, grated Parmesan, and thyme. Adjust seasoning with salt and black pepper.
   • Let the risotto rest for 2 minutes off the heat to achieve a creamy consistency.
7. Serve:
   • Divide the risotto between two plates, garnish with fresh parsley, and serve immediately.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Protein: 10g
• Carbohydrates: 58g
  • Fiber: 4g
  • Sugars: 3g
• Fat: 14g
  • Saturated Fat: 6g
• Sodium: 750mg