Potato Risotto

Potato Risotto

Using potatoes in place of risotto’s traditional rice as a starch greatly reduces the cooking time in this recipe, which also spotlight’s summer’s delicious bounty. This recipe comes to us from our friends at the US Potato Board and appears in the new cookbook, 52 Mondays.

Serves 4.

Cooking Tip of the Week: When a recipe’s directions say to simmer a mixture, reduce the heat until you see small bubbles around the edges of the pan.

Food for Thought: Have you ever noticed that some recipes call for either zucchini or summer squash, or sometimes one of each? What’s the difference? Hardly anything, actually! Zucchini is the word we use for summer squashes that are green, while “summer squash” can refer to both zucchini and its yellow skinned sibling, which is often just called yellow squash. They taste very similar.

Family Dinner Conversation Starter: What are some things that matter much more than the color of our skins?

Together:  Prep all ingredients.

Kid: Place potatoes, vegetable broth and garlic in an extra-large nonstick skillet.

Adult: Bring to a boil. Reduce heat and simmer, uncovered, until the liquid evaporates and the potatoes are tender, stirring occasionally.

Adult: Add olive oil to pan.

Together: Gently stir in the remaining ingredients, except for the zest.

Together: Heat through. Garnish each serving with lemon zest.

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