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Potato Risotto

Potato Risotto
Potato Risotto might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and vegetarian recipe has 147 calories, 3g of protein, and 8g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have shallots, garlic, thyme leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

1
Peel potatoes and cut into 1/4-inch cubes; put in a large bowl and cover with water.
Ingredients you will need
PotatoPotato
WaterWater
Equipment you will use
BowlBowl
2
In a 5- to 6-quart pan over medium heat, melt butter.
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ButterButter
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Frying PanFrying Pan
3
Add shallots and garlic and stir until shallots are limp, about 1 minute.
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ShallotShallot
GarlicGarlic
4
Drain potatoes and add to pan, along with thyme and rosemary. Stir often until potatoes appear slightly translucent, about 8 minutes.
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PotatoPotato
RosemaryRosemary
ThymeThyme
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Frying PanFrying Pan
5
Add broth and stir often until potatoes are tender to bite and have absorbed most of the liquid, 12 to 15 minutes.
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PotatoPotato
BrothBroth
6
Add cream and stir often until almost all is absorbed, 2 to 4 minutes.
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CreamCream
7
Add salt and pepper to taste.
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Salt And PepperSalt And Pepper
DifficultyHard
Ready In45 m.
Servings8
Health Score3
Gluten FreeVegetarian
CuisinesMediterraneanItalianEuropean
DietsGluten FreeLacto Ovo Vegetarian
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