Creamy Potato Risotto

Name: Creamy Potato Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon butter; 1 cup finely chopped onion; 1 lb yukon gold potato, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes; 1/8 teaspoon cayenne pepper; coarse kosher salt; 1 1/2 cups low sodium chicken broth or 1 1/2 cups beef stock, may need more; 1/2 cup heavy whipping cream; 1/4 cup finely grated parmesan cheese; 1/4 cup finely chopped fresh chives

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Recipe by Roxanne J.R.

Adapted from Bon Appetit

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READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
1

cup finely chopped onion
1

lb yukon gold potato, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
¹⁄₈

teaspoon cayenne pepper
coarse kosher salt
1 ¹⁄₂

cups low sodium chicken broth or 1 1/2 cups beef stock, may need more
¹⁄₂

cup heavy whipping cream
¹⁄₄

cup finely grated parmesan cheese
¹⁄₄

cup finely chopped fresh chives

DIRECTIONS

Melt butter in heavy large saucepan over medium heat.
Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.
Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.
Add 1 1/2 cups chicken (or beef) broth; bring to boil.
Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
Stir in cheese and chives.

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