Risotto with potatoes and tomato is one of the simplest risottos there is!
A creamy and flavorful main course.
This morning I was thinking about what to prepare and, seeing the potatoes, this recipe came to mind.
A few steps in the preparation and a few ingredients give us a classic dish of Italian cuisine.
The potato risotto is good all year round, but choose good quality potatoes.
Rice and potatoes can be prepared with sauce, adding a few tablespoons of tomato, or plain; in both cases it’s delicious.
In its simplicity, this risotto has an enchanting taste and presents a thousand shades of colors and flavors, thanks to its versatility. You can add ingredients as you like to enrich such a simple dish.
A dish much loved by children, who appreciate the recipe as true connoisseurs because of its simplicity.
Risotto with potatoes is a vegetarian recipe that can also be adapted for vegans by simply omitting the Parmesan during plating.
Once ready, the potato risotto should be served immediately, garnished with chopped parsley and freshly ground pepper.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4/5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 291.41 (Kcal)
- Carbohydrates 54.20 (g) of which sugars 1.52 (g)
- Proteins 5.10 (g)
- Fat 5.83 (g) of which saturated 0.91 (g)of which unsaturated 0.34 (g)
- Fibers 2.34 (g)
- Sodium 241.13 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato Risotto
- 1 1/2 cups Carnaroli rice
- 2 potatoes (large)
- carrot (2 medium)
- Half golden onion
- as needed extra virgin olive oil
- 3.5 oz peeled tomatoes
- salt
- pepper
- chopped parsley (fresh to taste)
Tools
- Pot
- Casserole
Steps for Potato Risotto
Prepare a quick broth with the half onion, celery, and carrot.
Alternatively, you can use a broth made with a vegetable stock cube. Here’s the recipe: homemade vegetable stock cube.
Chop onion and carrot, place them in a pan with the olive oil.
Sauté for 5 minutes.
I crushed the peeled tomatoes with a fork, poured them into the pot, and let them season, stirring well.
Add salt and pepper, and pour in a ladle of vegetable broth, let it season for 15 minutes on low heat.
In the meantime, wash, peel, and dice the potatoes.
(The only difficulty is the right size of the potato cubes, which must cook well but without disintegrating).
Add the diced potatoes, then let cook on low heat for about 7/8 minutes and
pour in about one and a half liters of vegetable broth, bring to a boil.
Then add the rice and cook until done.
Taste for salt and add more if needed.
If it dries out too much, add more hot vegetable broth.
Plate, add pepper to taste and serve.
Optionally, a nice sprinkling of grated cheese.
Enjoy your meal.
Advice
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