Potato & Rosemary Risotto

Name: Potato & Rosemary Risotto
Prep time: 20

5 out of 5 stars (based on 29 reviews)

20 min prep

3 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Italian food for the soul! In the words of our founder, Ann, “My mother used to make this soothing dish for us whenever she felt tired or we had colds. It was one of my...

“To get the right consistency, it’s important that the potatoes are floury, the kinds that are good for either mashing or baking, like Yukon Gold, Russet, or Idaho (you should peel the last two, as they are thicker skinned). If you want a soupier dish, add more hot stock after adding the cheese and butter.”

Watch the video to learn how to make it.

2 tablespoons olive oil
1 sprig fresh rosemary (about 3 inches long), leaves stripped and roughly chopped, or 1 to 2 teaspoons dried
1 medium yellow onion, diced
⅔ cup Arborio rice
1 large Yukon Gold potato (about 8 to 10 ounces), washed and scrubbed, peel left on, cut into a small dice (see Chef Notes)
3½ cups warm low-sodium chicken stock
1 tablespoon freshly grated Parmesan cheese (optional)
1 teaspoon butter (optional)
Salt and pepper, to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

377 cals

Fat

13 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g

Carbohydrates

55 g

Sugar

2 g

Fiber

4 g

Protein

12 g

Sodium

1077 mg

Directions

In a 5-quart Dutch oven, heat the olive oil over medium-high heat. When it starts to ripple slightly, add the rosemary and cook for a minute, then add the onions. Cook, stirring, until the onions start to turn transparent, about 2 minutes.
Turn the heat down to medium, sprinkle the onions with a pinch of salt, stir to mix and cover. Sweat for about 8 minutes, stirring from time to time.
Remove the lid, turn the heat up to medium-high and add the rice. Mix, stirring until you start to hear the rice clicking against the side of the pan. Add the potato and cook a minute more. Add the chicken stock and bring to a boil. When the risotto is at a low boil, cover and turn the heat down to low.
Simmer for 20 minutes or until the rice is al dente and the potatoes are soft. Vigorously beat in the Parmesan and butter. This will break down the potatoes a little. Cover, turn the heat off, and let the risotto sit for 5 minutes. Check for salt and consistency — it should be thick but soupy — and add more stock if desired. Serve with a little chunk of extra butter and a grind of black pepper.

Chef Tips

If using a Russet or Idaho potato, make sure to peel the potato first, as these varieties are thicker skinned.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Potato & Rosemary Risotto