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.  


Calories per serving:

752 calories

Dietary restrictions:

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

Daily value:



  • Fat 40g 62%
  • Carbs 81g 27%
  • Saturated 19g 96%
  • Fiber 10g 40%
  • Trans 1g
  • Sugars 10g
  • Monounsaturated 16g
  • Polyunsaturated 3g
  • Protein 20g 41%
  • Cholesterol 78mg 26%
  • Sodium 798mg 33%
  • Calcium 281mg 28%
  • Magnesium 121mg 30%
  • Potassium 2,041mg 58%
  • Iron 5mg 25%
  • Zinc 2mg 14%
  • Phosphorus 414mg 59%
  • Vitamin A 256µg 28%
  • Vitamin C 81mg 135%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 8mg 40%
  • Vitamin B6 1mg 69%
  • Folic Acid (B9) 109µg 27%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 60µg 75%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!