Co-funded by the Creative Europe Programme of the European Union
enjoyEurope

POTATO RISOTTO

Ingredients for 4

  • 4 potatoes for boiling/steaming (e.g. Rooster potatoes) (approximately 300 g)
  • 1 white onion
  • 20 g butter
  • 1 bunch green asparagus
  • 1 litre vegetable stock
  • 1 glass dry white wine
  • 2 tbsp Olive oil
  • 2 tbsp freshly grated Parmesan cheese
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 38
Preparation time: 25 MIN Cooking time: 20 MIN
  1. Wash, dry and peel the potatoes and cut into small cubes. Set aside on kitchen paper.
  2. Cut the base of the asparagus, wash it then cut into pieces keeping the tips.
  3. Finely chop the onion.
  4. In a pan or high-sided frying pan, melt the butter with two tablespoons of olive oil. Gently fry the onion then add the asparagus pieces and cook gently for 5 minutes.
  5. Add the potatoes, stir well and fry for 2 minutes. Pour in the white wine and reduce, stirring gently.
  6. Pour in the vegetable stock a third at a time allowing it to absorb each time. Mid-way through, add the asparagus tips.
  7. Gradually pour in the vegetable stock allowing the potatoes to absorb each time. Mid-way through, add the asparagus tips.
  8. When the potatoes are well-cooked but still firm, add the parmesan. Season with salt and pepper.
  9. Serve immediately.

Tip

Just before serving, you can add some shavings of Parmesan and a few thin slices of smoked ham.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association
SURPRISE ME!
random potatoe random potatoe