Potato Chive Risotto

Adapted from Bon Appetit Everyday Meals

Here is an interesting concept – cooking potatoes in a pan risotto-style by adding hot broth. I used low-fat buttermilk in place of the heavy cream called for by the recipe. I had a little more liquid than was needed, so I’ve reduced it here. If the potatoes seem dry, try adding back liquid (broth) by the tablespoon.

1 tablespoon unsalted butter
1 cup finely chopped yellow onion
1 pound Yukon Gold potatoes (about 2 large), peeled and finely diced
1/8 teaspoon pimenton de la vera (sweet Spanish smoked paprika)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup chicken broth
1/3 cup low-fat buttermilk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh chives

In a small saucepan, melt the butter over medium heat. Add the chopped onion to the pan and cook until translucent and softened, about 6 minutes. Add the diced potatoes, paprika, salt and pepper then stir until combined.
Warm the chicken broth (I used the microwave to do this). Add 1/2 cup of the chicken broth to the potato mixture, then increase the heat to high. Bring the mixture to a boil, then reduce the heat to medium and allow it to simmer. The liquid will start to cook off a little. At this time, add the remaining 1/2 cup of broth to the pan. After about 8 minutes, the potatoes should still be firm but starting to soften. Add the buttermilk and continue to simmer, stirring frequently, until the potatoes are tender, about another 10 minutes.
Remove the saucepan from the heat. Stir in the Parmesan cheese and chives. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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