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Irish Potato Risotto

Potato Risotto

You won’t find rice in this risotto!  Potatoes, Irish Cheddar and green cabbage make this a hearty and creamy alternative to the traditional rice dish.

 

Prep Time: 15 min

 

Cook Time: 15 min

 

Yield: 6 to 8 servings

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Measurements Ingredients Savings Availability
1 stick  Irish Salted Butter

Not available at Stew's

2 cloves  Garlic Cloves $ Add to Shopping list
 

Chopped fine

1/2 Medium  Onion $0.89 ea Add to Shopping list
 

1/2" Diced

1 medim  Green Pepper $ Add to Shopping list
 

1/2" Diced

1 cup  Green Cabbage $ Add to Shopping list
 

1/2" Diced

1 bunch  Scallions $ Add to Shopping list
 

1/4" Sliced, separate the green and the whites. Reserve the green part for finishing.

4 cups  Yukon Gold Potatoes Weekly Special $2.99 ea. - Save $1 Add to Shopping list
 

1/2" Diced and blanched

1-1/2 cups  Light Cream $ Add to Shopping list
1/2 cup  Chicken Stock $ Add to Shopping list
1 - 4" piece  Rosemary $ Add to Shopping list
1-1/2 cups  Irish Cheddar $ Add to Shopping list
 

Shredded

1/4 cup  Parsley $ Add to Shopping list
 

Chopped

To taste  Freshly ground black pepper $ Add to Shopping list
Garnish  Scallions $ Add to Shopping list
 

Use reserved green portion

1. Place Butter In A Med Size Sautee Pan And Melt Over Med High Heat

 

2. When Butter Begins To Foam Add The Garlic, Green Pepper, Green Cabbage And The Whites Of The Scallion And Cook Until The Veggies Are Translucent.

 

3. Add The Potatoes And Continue To Cook For 2 Minutes, Stirring Constantly

 

4. Add The Light Cream, Chicken Stock And Rosemary, Bring To A Simmer And Continue To Cook Until The Mixture Starts To Get Thick, About 10 Minutes, Stirring Constantly

 

5. Reduce Heat To Medium, Add In Shredded Cheese, Parsley, Green Part Of The Scallion And Salt And Pepper To Taste, Stir And Cook Until Cheese Has Melted, It’s Ready To Serve.

 

6. Do Not Over Cook The Product Once The Cheddar Has Been Stirred In To Avoid The Mixture From Separating.