POTATO RISOTTO RECIPE RECIPES

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POTATO RISOTTO RECIPE | MYRECIPES



Potato Risotto Recipe | MyRecipes image

Potato Risotto hails from Restaurant 301 in the Hotel Carter in Eureka, California when chef Mark Carter made an interesting herb-scented "risotto" out of diced potatoes instead of rice.

Provided by Mark Carter, Eureka, California

Yield Makes 6 to 8 servings

Number Of Ingredients 9

2 pounds Yukon gold potatoes
2 tablespoons butter or margarine
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon minced fresh rosemary leaves or 1/2 chopped dried rosemary
1?½ cups fat-skimmed chicken or vegetable broth
½ cup whipping cream
Salt and pepper

Steps:

  • Peel potatoes and cut into 1/4-inch cubes; put in a large bowl and cover with water.
  • In a 5- to 6-quart pan over medium heat, melt butter. Add shallots and garlic and stir until shallots are limp, about 1 minute.
  • Drain potatoes and add to pan, along with thyme and rosemary. Stir often until potatoes appear slightly translucent, about 8 minutes.
  • Add broth and stir often until potatoes are tender to bite and have absorbed most of the liquid, 12 to 15 minutes. Add cream and stir often until almost all is absorbed, 2 to 4 minutes. Add salt and pepper to taste.

Nutrition Facts : Calories 160 calories, CarbohydrateContent 19 g, CholesterolContent 24 mg, FatContent 7.7 g, FiberContent 1.8 g, ProteinContent 3.9 g, SaturatedFatContent 4.7 g, SodiumContent 57 mg

POTATO "RISOTTO" WITH SAUSAGE AND BROCCOLI RECIPE | MYRECIPES



Potato

Notes: While not made with rice, this dish achieves a surprisingly creamy, risotto-like texture with frozen shredded potatoes.

Provided by MyRecipes

Yield Makes 4 servings

Number Of Ingredients 7

¾ pound uncooked chicken-apple sausages
3 cups (about 1/2 lb.) broccoli florets
5 cups frozen hash-brown-cut (shredded) potatoes
1 onion (about 1/2 lb.), peeled and finely chopped
1 tablespoon chopped fresh sage leaves
2?½ cups nonfat milk
Salt

Steps:

  • Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.
  • Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.
  • Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
  • Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
  • Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.

Nutrition Facts : Calories 475 calories, CarbohydrateContent 62 g, CholesterolContent 79 mg, FatContent 16 g, FiberContent 6.5 g, ProteinContent 26 g, SaturatedFatContent 4.4 g, SodiumContent 757 mg

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