Potato & Rosemary Risotto

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 3 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
Italian food for the soul! My mother used to make this soothing dish for us whenever she felt tired or we had colds. It was one of my lifesavers during chemo. This Potato &...

Ingredients

  • 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
  • 3½ cups warm low-sodium chicken stock
  • 1 tablespoon freshly grated Parmesan cheese (optional)
  • 1 teaspoon butter (optional)
  • Salt and pepper, to taste

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

  1. In a 5-quart Dutch oven, heat the olive oil over a medium-high flame. 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.
  2. 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.
  3. 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.
  4. 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 nut of extra butter and a grinding of black pepper.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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