potato risotto

Ingredients for 2 servings:

• 30 g butter
• 2 shallots, finely diced
• 500 g potatoes, cut into small cubes
• 300 ml vegetable broth, hot
• 1 garlic clove(s), pressed
• 50 g Parmesan, freshly grated
• Nutmeg, freshly grated
• Salt and pepper, freshly grated
• Parsley, finely chopped
• possibly wine, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a slightly different risotto

Heat the butter in a saucepan, add the diced shallots and sauté lightly. Then add the diced potatoes and sauté. Deglaze with some of the vegetable stock and stir. Add the garlic. Season with salt, pepper, and nutmeg. Be careful with the salt; since the vegetable stock and Parmesan cheese are already salty, there’s a risk of oversalting! Gradually add the hot vegetable stock over a period of 20-25 minutes, stirring occasionally. The potato risotto should be nice and creamy but not soupy, so be careful with the amount of liquid added! If desired, you can add a small splash of white wine to the risotto. Season to taste and stir the grated Parmesan cheese and parsley into the risotto at the end.