Potato Risotto

5 from 3 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 371 kcal


  • 500 ml Vegetable broth, instant
  • 1 small Onion
  • 1 kg Potatoes, waxy
  • 2 tbsp Butter
  • Salt pepper
  • 1 bunch Flat leaf parsley
  • 50 g Italian hat cheese, e.g. Grana Padano
  • Grated nutmeg


  • Bring the broth to a boil. Peel and finely dice the onion. Peel and wash the potatoes and cut into 1 cm cubes.
  • Heat 1 tablespoon of butter in a saucepan and sauté the onion until translucent. Add the potatoes and sauté briefly. Season with salt and pepper. Gradually pour in the broth so that the potatoes are always covered. Cook the potatoes for about 15-20 minutes.
  • In the meantime, pluck the parsley leaves and chop finely.
  • Slice the cheese into shavings, fold into the potatoes with the parsley and 1 tablespoon of butter, season with salt, pepper and nutmeg.
  • Tastes good with "spicy pork steaks", boiled beef with horseradish, fried fish (e.g. cod or salmon), baked or roasted chicken.


Serving: 100gCalories: 371kcalCarbohydrates: 0.3gProtein: 0.3gFat: 41.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Homemade Wheat Sourdough

Black Forest cherry Plotters and Ice Cream