Potato Risotto by Kitchn

olive oil, yellow onion, arborio rice, white wine, salt-free vegetable stock, tomato paste, salt, thyme


– 1 tablespoon olive oil
– 1 medium yellow onion, chopped
– 2 cups Arborio or any short-grain rice
– 1/4 cup white wine (a tart wine, such as pinot grigio or chardonnay)
– 1 medium golden, red, or new potato (about 8 ounces), chopped into 1/2-inch cubes (leave the skin on if desired)
– 4 cups salt-free vegetable stock
– 1 tablespoon tomato paste
– 1 1/2 teaspoons salt (withhold if using purchased stock)
– A few sprigs of thyme



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