Potato Risotto

My Grandmother used to make this.

It’s great comfort food for a cold Autumn or Winter’s evening… but slightly full of carbs. Don’t try it if you’re on a diet 😀

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Dice the potatoes and chop the onion

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Simmer the onion in a spoonful of olive oil, until translucent

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Add the potatoes and stir stir stir! Don’t let them stick but help them absorb all the olivey goodness

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Now for your bouillon cube and half a glass of water. You can use your homemade one or you can use stock.

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Let the potatoes absorb the liquids…

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And when they’re starting to dry up, pour in a glass of white wine

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I put tomato paste because I think it’s great. But if you have fresh tomatoes, those will be fine

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As the tomato paste melts, remember to add some water if it becomes too dry

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Now for some herbs. I put basil, but parsley is also a good combination. Or thyme!

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When the potatoes are nearly ready, you can drop in your risotto rice (arborio or carnaroli)

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And proceed as per any normal risotto, maybe just skipping the wine part (which we have already put)

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Et voila! Some parmesan, if you like it, and we’re done! A bit longer than my other recipes but worth the wait!

Enjoy!

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One Comment on “Potato Risotto

  1. Pingback: Potato Risotto | Foodfhonebook

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