Potato Risotto is a simple and economical first course and one of my favorite risottos. It is very creamy and has a delicate flavor. Potato risotto is very easy to make and is also great for children. If you find yourself at the last minute preparing lunch or dinner and don’t know what to do, this potato risotto is ideal because it requires only a few ingredients that we commonly have at home. Potato risotto is considered one of the farmers’ risottos as it is a humble yet very tasty dish. If you like, you can also enrich it with crumbled sausage or pieces of bacon, or even with pieces of cheese to make it gooey. You can find more of my risotto recipes in this collection of Risotto Recipes. I also recommend checking out all my RECIPE COLLECTIONS FOR EVERY OCCASION where you’ll find many interesting recipes divided by ingredient or category. Now let’s see how to make potato risotto and if you try it, let me know. Barbara
Here are some other delicious potato recipes I recommend trying:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing Potato Risotto
- 11.3 oz rice
- 2 potatoes (medium)
- 1.8 oz onion
- as needed extra virgin olive oil
- as needed salt
- as needed parsley
- as needed butter
- as needed grated cheese
- 4.2 cups vegetable broth
How to prepare Potato Risotto
Let’s start preparing the Potato Risotto. Make the vegetable broth, clean the onion and chop it finely. Peel the potatoes, wash them, and cut them into cubes of about 0.8 inches. Pour some extra virgin olive oil, the chopped onion, and let it sauté for a few minutes in a pan. Add the diced potatoes, salt, and 100 ml (0.4 cups) of water, and cook for 15 minutes.
Remove the potatoes from the pan and set them aside on a covered plate to keep them warm. Pour a drizzle of extra virgin olive oil into the same pan where you cooked the potatoes, add the rice and toast it for about 2 minutes, stirring often to avoid burning.
Then add the previously cooked potatoes, mix well, and add the vegetable broth one ladle at a time when the rice requires it, always keeping it stirred. When the rice is cooked but still firm to the bite, turn off the heat, add a sprinkle of parsley, and stir in the butter and grated cheese, adjusting the salt if necessary.
Now the potato risotto is ready to be served.
How to store Potato Risotto
I recommend consuming the Potato Risotto as soon as it’s ready. Alternatively, it can be stored in the fridge for 2 days
