Potato "Risotto"

Makes 2 servings. 30 minute cook time.

Goes great with Spicy Roasted Cauliflower, Smoked Green Olives and Fried Garlic.


  • 4 Yukon gold potatoes, medium, peeled and cubed small

  • 2 shallots, medium, finely chopped

  • 2 garlic cloves, rasped (grated)

  • 3-4 cups Veg stock (or chicken stock)

  • 2 tbsp butter, separated

  • 1 ½ cup Grana Padano or Parmigiano-Reggiano, grated

  • 2 tsp salt

  • 1 tsp pepper


  1. In a frying pan, add oil, 1 tbsp butter, and shallots and cook 1 minute, then add garlic and cook another 1 minute.

  2. Add potatoes and stock a little at a time, as if you’re making risotto. Cook until potatoes are soft and creamy.

  3. Add 1 tbsp butter and Grana Padano and stir to melt cheese.

This recipe is adapted from Chuck Hughes' Potato Risotto with Pan-Grilled Lamb Sausages recipe (Chuck Hughes)