Potato Risotto with Parmesan and Arugula

Potato Risotto with Parmesan and Arugula
Staff Writer
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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. 

4
Servings
1475
Calories Per Serving
Deliver Ingredients

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

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.  

Nutritional Facts

Total Fat
101g
100%
Sugar
11g
12%
Saturated Fat
18g
75%
Cholesterol
53mg
18%
Carbohydrate, by difference
38g
29%
Protein
105g
100%
Vitamin A, RAE
40µg
6%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
290mg
29%
Choline, total
16mg
4%
Fiber, total dietary
3g
12%
Folate, total
4µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
7mg
50%
Phosphorus, P
1575mg
100%
Selenium, Se
7µg
13%
Sodium, Na
1353mg
90%
Water
232g
9%
Zinc, Zn
2mg
25%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

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