Potato Risotto

1. 1

   Melt butter in a 2 or 3-quart pan over medium heat.

2. 2

   Add onion, garlic and thyme.

3. 3

   Cook, stirring often, until onion is soft.

4. 4

   Add broth; bring to boil over high heat.

5. 5

   Then boil uncovered until mixture is reduced to 1 1/2 cups.

6. 6

   Add potatoes and cook over medium heat uncovered, stirring often, until potatoes are tender to bite, about 25 minutes.

7. 7

   Remove from heat and mix in cream and cheese.

8. 8

   Season to taste with salt.

9. 9

   Pour into 10-inch rimmed baking pan.

10. 10

    Bake uncovered at 325u00b0 for 2 to 2 1/2 hours until light golden.

11. 11

    Stir occasionally.

No additional tips available.