Parmesan Potato Risotto is the ultimate comfort food. Warm, cheesy, and buttery potatoes slowly simmered in chicken broth to seep in the flavors. It will be a family favorite in no time!
4-6Yukon Gold Potatoespeeled and diced into 1/8 inch pieces
1/2teaspoonThyme
1teaspoonSalt
1teaspoonPepper
3cupsChicken Broth
4TablespoonsButter
3/4cupParmesan Cheesegrated
2TablespoonsScallionsthinly sliced
Fresh Basiloptional
Shaved Parmesangarnish
Instructions
In large saute pan, melt 4 Tablespoons of butter over medium heat. Add onions and saute for 2-3 minutes, or until soft.
Add the potatoes and thyme and stir to coat. Season with salt and pepper and ladle in 1/2 cup of chicken stock.
Simmer the potatoes until the chicken stock has been absorbed, stirring often. Repeat the process using 1/2 cup a stock at a time until the potatoes are just cooked through, about 15-20 minutes.
Add remaining 4 Tablespoons of butter and parmesan cheese to hot potatoes.
Cook over low heat until the cheese and butter is melted. Taste and season accordingly.
Ladle the parmesan potato risotto into bowls and top with scallions, parmesan cheese, and optional fresh basil.