A humble dish, rice and potatoes is a main course that pleases everyone. I usually prepare it when I have leftover steamed potatoes from the previous day. A thick and warm risotto that warms the heart with the goodness and simplicity of few ingredients. Rice and potatoes is very easy to prepare, it takes very little and fills the air with the scent of family. It’s the ideal dish on cold or rainy days when you need a comforting meal. We can make it softer by adding more broth, or thicker and creamier, as I like it. If you like, you can enrich it with chili pepper, it will be even better. If you enjoy risottos, try the pumpkin risotto. Let’s get to work and prepare the rice and potatoes recipe together.
OTHER RISOTTOS
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing rice and potatoes
- 21.16 oz boiled potatoes
- 1.4 cups Carnaroli rice
- 1 carrot
- 1 onion
- 4.2 cups vegetable broth
- 3 tbsps extra virgin olive oil
- 1 tbsp triple tomato paste
- 1 tbsp chopped parsley
- to taste salt and chili pepper
- 1.4 oz Parmigiano Reggiano DOP
- 1.06 oz butter
Tools
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- Casserole
Preparing rice and potatoes
Wash and peel the carrot. Chop the onion and carrot. In a casserole, put the chopped vegetables with the oil. Let it stew for a few minutes. Add and toast the rice.
Add some hot vegetable broth, the tomato paste, and cook, always stirring and gradually adding the hot broth. I salted the vegetable broth, otherwise remember to adjust the salt.
Mash the boiled potatoes with a fork. Remove from heat, add the potatoes, grated cheese, butter, chili pepper if you like, and mix well. Let it rest for a few minutes and serve.
Storage
You can store the rice and potatoes in the fridge
