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Potato Risotto

Laura Pazzaglia
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Yellow onion, medium

4 cups

Salt-free vegetable stock

1 tbsp

Tomato paste

2 cups

Arborio or any short-grain rice

1 1/2 tsp

Salt

1 tbsp

Olive oil

1/4 cup

White wine

1

Medium golden, red, or new potato (about 8 ounces), chopped into 1/2-inch cubes (leave the skin on if desired)