Potato risotto
by GBC Kitchen
Return to Recipe
Print
Ingredients
Oils & Vinegars
1 tbsp of vegetable oil
Fruit & Vegetables
1 large onion, diced
3 garlic cloves, sliced
800g of potatoes, peeled and diced into 1cm cubes
Store Cupboard
300g of carnaroli risotto rice, or arborio rice
salt
Beverages
200ml of white wine
Dairy
150g of unsalted butter, cubed
Cheese
80g of Parmesan, finely grated (or a vegetarian equivalant)
Spices & Dried Herbs
1 pinch of nutmeg