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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