Potato Risotto with Parmesan and Arugula

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Ingredients

  • 8 Tablespoons  butter, divided
  • shallots, minced
  • large Idaho potatoes, diced into 1/8-inch pieces
  • 2 Teaspoons  roughly chopped thyme
  • 4 Cups  hot chicken stock
  • 1/2 Cup  grated Parmesan cheese, plus more for garnish
  • 4 Tablespoons  thinly sliced scallions
  • 1 Tablespoon  red-wine vinegar
  • 3 Tablespoons  extra-virgin olive oil
  • 4 Cups  loosely packed arugula leaves
  •   Salt and pepper, to taste

Skip the mashed potatoes this time and make risotto instead. The potatoes in this recipe are simmered in a flavorful chicken stock until perfectly tender, and then are stirred into a cheesy risotto. A handful of arugula adds the perfect sharp bite. 

Directions

In a large sauté pan, melt 2 tablespoons of the butter and add the shallots; sauté for 1 minute until soft. Add the potatoes and thyme and stir to coat. Lightly season with salt and pepper and ladle in ½ cup of chicken stock. Simmer the potatoes until stock has been absorbed. Repeat using ½ of stock at a time until the potatoes are just cooked through. (You will not need all the stock). Add the remaining butter and cheese to the hot potatoes along with the scallions. Stir and cook over very low heat until the cheese and butter melt into a creamy coating for the potatoes.

In a small bowl, stir the wine vinegar and the oil together. Toss just enough of the vinaigrette with the arugula to lightly coat; season with salt and pepper. Ladle the hot potato risotto into four small bowls. Top with the seasoned arugula leaves and garnish with Parmesan.  

Nutrition

Calories per serving:

751 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

38%

Servings:

4
  • Fat 161g 248%
  • Carbs 321g 107%
  • Saturated 77g 384%
  • Fiber 39g 157%
  • Trans 4g
  • Sugars 39g
  • Monounsaturated 63g
  • Polyunsaturated 11g
  • Protein 81g 162%
  • Cholesterol 311mg 104%
  • Sodium 3,162mg 132%
  • Calcium 1,114mg 111%
  • Magnesium 481mg 120%
  • Potassium 8,123mg 232%
  • Iron 18mg 99%
  • Zinc 8mg 55%
  • Phosphorus 1,651mg 236%
  • Vitamin A 1,016µg 113%
  • Vitamin C 322mg 536%
  • Thiamin (B1) 2mg 111%
  • Riboflavin (B2) 2mg 97%
  • Niacin (B3) 32mg 158%
  • Vitamin B6 5mg 275%
  • Folic Acid (B9) 427µg 107%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 0%
  • Vitamin E 10mg 48%
  • Vitamin K 209µg 261%
Have a question about nutritional data? Let us know.
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