Potato Risotto
Creamy potato risotto with garlic, onion, thyme, and Parmesan offers a comforting, rich flavor profile perfect for cozy dinners and special occasions alike.
Ingredients
Instructions
- Melt butter in a 2 or 3-quart pan over medium heat.
- Add chopped onion, minced garlic, and thyme.
- Cook, stirring often, until onion is soft.
- Add chicken broth; bring to a boil over high heat.
- Uncover and boil until mixture is reduced to 1 1/2 cups.
- Add shredded potatoes and cook over medium heat uncovered, stirring often, until potatoes are tender, about 25 minutes.
- Remove from heat and mix in whipping cream and grated Parmesan cheese.
- Season to taste with salt.
- Pour into a 10-inch rimmed baking pan.
- Bake uncovered at 325°F for 2 to 2 1/2 hours until light golden, stirring occasionally.
Tips & Substitutions
For extra creaminess, consider using a mix of half-and-half instead of whipping cream. If you're out of thyme, rosemary or sage can work as substitutes. Make sure to stir the risotto frequently as it cooks to avoid sticking and ensure even cooking. For a twist, try adding sautéed mushrooms or spinach to enhance the flavors. This dish is a great accompaniment to Italian recipes like Nick'S Famous Shrimp Scampi.
Serving Suggestions
Serve the Potato Risotto warm, garnished with additional grated Parmesan and fresh herbs like parsley or chives. It pairs wonderfully with grilled chicken or sautéed vegetables for a complete meal. For a hearty option, consider serving it alongside Chicken Scampi 'N' Linguine, which complements the creamy texture beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to loosen the risotto and heat it gently on the stove over low heat, stirring frequently to maintain its creamy texture. Avoid microwaving, as it can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Risotto contains roughly 682 calories, with 9g protein, 40g carbohydrates, and 56g fat. It is an excellent source of vitamin A (57% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 685mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this risotto vegetarian?
Yes, you can easily make this Potato Risotto vegetarian by substituting the chicken broth with vegetable broth. This will maintain the flavor while keeping the dish meat-free. Additionally, make sure to use a vegetarian Parmesan cheese or an alternative for a fully vegetarian meal.
How can I make this dish ahead of time?
To prepare this Potato Risotto in advance, follow the recipe up to the baking step and store the mixture in the refrigerator for up to 24 hours. When ready to bake, pour it into a baking dish and add a few extra minutes to the baking time, ensuring it's heated through and bubbly before serving.
What potatoes are best for this recipe?
For the best texture in this Potato Risotto, use thin-skinned potatoes such as Yukon Gold or red potatoes. These varieties are creamy and hold their shape well. Avoid starchy potatoes like Russets, as they can become mushy and affect the overall consistency of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).