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Potato Risotto Recipe

Looking for a healthy, simple and easy first dish to prepare during all the seasons of the year? Get this Potato Risotto Recipe, prepared with simple and genuine ingredients: rice, potato, tomatoes onion and cheese. You can serve this dish with grilled chicken, veal cutlets or fish as well.


PREP: 30 min


COOK: 30 min




2 1/2 - cup Arborio / Carnaroli rice

3 - cups potatoes, cubed

1 - white onion, finely chopped

1/2 - cup extra virgin olive oil

2 - tablespoons freshly minced parsley

2 - large ripe tomatoes, peeled and cubed

2 - cups light meat/vegetable broth

1/2 - cup grated Pecorino

- salt to taste


Bring to boil the broth and in an oiled large frying pan cook the onion, tomatoes and parsley for 3 minutes, adding a little broth. Then place the potatoes, add other broth and cook for about 15 minutes, or until they start to soften up. Mix often. Then add the rice and mix well for about 2-3 minutes. Continue to cook over medium heat adding the remaining broth and mixing continually, for 15 minutes. When the rice is ready sprinkle with the parmesan, remove from fire, cover the pan with the lid and let it rest for a few minutes. Serve warm and garnish with the minced parsley. Accompany with grilled chicken and vegetables.

Potato Risotto