Risotto style potatoes and corn recipe
Risotto Style Potatoes and Corn
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This is a great alternative way to make potatoes. You simply make it like you would a risotto, except use potatoes. It reminds of of a hash my granny used to make. Great w/BBQ! Do not use canned corn – it becomes gummy)
Ready in: 40 mins
- 1 quart chicken broth
- 3/4 cup grapeseed oil, as needed for sauteing
- 1 large red onion, diced
- 3 cloves fresh chopped garlic
- 3/4 pound fresh corn kernels, about 3 ears or 12 ounces frozen fresh corn
- 1 1/2 pounds peeled diced potatoes, (set on a paper towel to absorb moisture)
- 1/2 cup heavy cream
Prep: 15 mins | Cook: 25 mins
1. In a medium pot, heat the chicken broth to a simmer. In a separate large saute pan heat half the oil (1/4 cup). Add the diced onion, garlic, and corn kernels. Use a wooden spoon to saute together until the onions appear translucent, about 5 minutes. In a large bowl, toss the diced potatoes with the remaining (1/4 cup) oil and season them with salt and pepper. Add the potatoes to the saute pan with the onion, garlic and corn. Stir with a wooden spoon and allow surface of potatoes to toast lightly. Gradually add the heated chicken broth to the saute pan just enough to cover the potatoes and corn mixture. Over a medium to medium high heat, the potatoes will cook in the broth and by the end of cooking time; most of the liquid should evaporate. If the broth has boiled away before the potatoes are cooked, add more broth in an amount that is just enough to cover. Be careful to neither burn the potatoes nor allow them to turn too soft. When the potatoes are done, a fork can easily go through, remove from the heat, stir in the heavy cream and season with salt and pepper, as needed.
Reference: Risotto style potatoes and corn recipe
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