Potato Risotto – a delicious recipe with gold potatoes, butter, shallots, garlic, thyme, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel potatoes and cut into 1/4-inch cubes; put in a large bowl and cover with water.
2
In a 5- to 6-quart pan over medium heat, melt butter. Add shallots and garlic and stir until shallots are limp, about 1 minute.
3
Drain potatoes and add to pan, along with thyme and rosemary. Stir often until potatoes appear slightly translucent, about 8 minutes.
4
Add broth and stir often until potatoes are tender to bite and have absorbed most of the liquid, 12 to 15 minutes. Add cream and stir often until almost all is absorbed, 2 to 4 minutes. Add salt and pepper to taste.
5
Prepare through step 3 up to 2 hours ahead; cover and let stand at room temperature. Reheat and continue.
483
kcal
Calories
20
g
Fat
41
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds Yukon gold potatoes, 2 tablespoons butter or margarine, 1 tablespoon minced shallots, 1 teaspoon minced garlic, and more.
Yes, Potato Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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