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Potato Risotto Recipe
|Onion||1 Small, finely chopped|
|Minced fresh thyme||1⁄2 Teaspoon|
|Dry thyme||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Low sodium chicken broth||1 3⁄4 Cup (28 tbs)|
|Thin skinned potatoes||3 Medium|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Freshly ground nutmeg||1 Pinch|
Serving size: Complete recipe
Calories 835 Calories from Fat 217
% Daily Value*
Total Fat 25 g37.7%
Saturated Fat 8.7 g43.5%
Trans Fat 0 g
Cholesterol 41 mg
Sodium 736 mg30.7%
Total Carbohydrates 127 g42.3%
Dietary Fiber 15.1 g60.5%
Sugars 19.4 g
Protein 38 g75.3%
Vitamin A 25.4% Vitamin C 206.6%
Calcium 69.5% Iron 45.8%
*Based on a 2000 Calorie diet
Add onion and minced thyme; cook, stirring often, until onion is soft but not browned (3 to 5 minutes).
Stir in garlic, then add broth.
Increase heat to high and bring mixture to a boil; boil until reduced to 1 1/2 cups (about 3 minutes).
Peel and shred potatoes.
Add to onion mixture; reduce heat to medium-low and cook, uncovered, stirring often, until potatoes are tender to bite (about 25 minutes).
Remove from heat and mix in milk and cheese.
Season to taste with nutmeg.
Spoon into a warm serving bowl; garnish with thyme sprigs, if desired.