Potato Risotto with Parmesan and Arugula



  • 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. 


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.  

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