Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Potato Risotto with Parmesan and Arugula Recipe
Feb 07, 2013 @ 3:15 PM
Posted by
Daily Value: 38%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 754Daily Value: 38%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free
| Fat | 40g | 62% |
| Saturated | 19g | 96% |
| Trans | 1g | 0% |
| Carbs | 81g | 27% |
| Fiber | 10g | 41% |
| Sugars | 10g | 0% |
| Protein | 20g | 41% |
| Cholesterol | 78mg | 26% |
| Sodium | 1411mg | 59% |
| Calcium | 285mg | 28% |
| Magnesium | 123mg | 31% |
| Potassium | 2049mg | 59% |
| Iron | 5mg | 26% |
| Zinc | 2mg | 14% |
| Vitamin A | 1401IU | 28% |
| Vitamin C | 80mg | 134% |
| Thiamin (B1) | 0mg | 27% |
| Riboflavin (B2) | 0mg | 23% |
| Niacin (B3) | 8mg | 39% |
| Vitamin B6 | 1mg | 68% |
| Folic Acid (B9) | 107µg | 27% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 54µg | 67% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Shutterstock
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.
INGREDIENTS
- 8 tablespoons butter, divided
- 2 shallots, minced
- 4 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
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.
Recipe Details
Servings: 4
