Potato Risotto

Potato Risotto

​Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 2 Main / 4 Side

WHAT YOU NEED

• 3 Tbsp. Unsalted Butter, divided
• 2 Tbsp. EVOO
• 1/2 Tsp. Red Pepper Flakes
• Few sprigs Fresh Thyme
• 3 cloves Garlic, crushed & minced
• 1 Small Yellow Onion, finely diced
• 2 Russet Potatoes, peeled & cut in to approximately 1/2" cubes (Approx. 4 C)
• 2/3 C White Wine (I used Pinot)
• 1 L PC Brand Plant-Based Chik'n Broth
• 1/2 C Extra Old White Cheddar, shredded
• 1/4 C Grana Padano, finely shredded
• 2 Tbsp. Fresh Parsley, chopped
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Parsley

N O T E S 

• This risotto will take a bit longer than a traditional risotto. Be patient, it's worth it!
• Do your best to cut all of your potatoes the same size. This is crucial in ensuring that some are not undercooked while others are mushy!
• Monitor your potatoes. Test them after the 3rd round of broth and keep testing to ensure they're perfectly cooked and don't end up mushy!

DIRECTIONS

• Pour the broth in to a small, covered pot and bring to a boil. Once boiled, reduce to a simmer and keep covered.
• Begin heating the EVOO, 2 Tbsp. butter, pep flakes, and garlic, in a 10" skillet set to about medium heat. Once heated, stir and let sizzle together for up to a minute without burning. Add the onion and a generous pinch of both salt and pepper. Stir and continue to cook for roughly 5 minutes.​

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• Add the cubed potatoes, stir to coat them in the oil / butter, and season liberally with salt & pep. Cover and let those go for 5 minutes. Remove cover, stir, and don't worry if anything stuck to the bottom! Pour in the wine and scrape the bottom of the skillet to loosen up any flavour bits. Let the wine simmer away until almost entirely reduced. Pour in your first ladle of broth and season with salt & pepper. Reduce temp a bit to simmer and let the broth simmer until almost entirely reduced at which point you'll add another ladle of broth and a pinch of salt. Continue this process of adding broth and a pinch of salt, simmering, and reducing, until potatoes are tender but not soft and mushy. Test them often!
• Once the potatoes are just about perfect, add one and a half ladles of broth and let that go until the broth is reduced by about 2/3 and the potatoes are saucy and creamy. Pluck out the thyme, turn off the heat, and fold in the additional Tbsp. butter, cheddar, grana padano, and fresh parsley. Taste and adjust salt / pepper if needed. Set aside for a couple of minutes to firm up. Sprinkle the skillet with additional fresh parsley and pepper flakes.
• Serve the creamy taters garnished with pepper flakes, additional grana padano, and fresh parsley. ENJOY!

HAPPY VEG