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Italian Potatoes and Rice Recipe

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4.3 from 26 reviews

A hearty and comforting Italian dish featuring tender potatoes and creamy risotto rice cooked together with fresh rosemary and vegan Parmesan. This flavorful one-pot meal balances creamy textures and aromatic herbs, perfect for a cozy vegetarian dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Ingredients

  • 3 tablespoons extra virgin olive oil (plus extra to serve)
  • 1 pound potatoes (peeled and cut into 1-inch cubes)
  • 1 1/2 cups risotto rice (Carnaroli or Arborio)
  • 4 cups vegetable broth
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/2 cup vegan Parmesan (grated)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the Olive Oil: Heat the olive oil over medium heat in a heavy-bottomed pot or Dutch oven. This will be the base for sautéing the potatoes and rice to enhance their flavors.
  2. Sauté Potatoes: Add the peeled and cubed potatoes to the pot and sauté for 1-2 minutes, allowing them to start cooking and develop a slight golden color.
  3. Toast the Rice: Add the risotto rice to the pot with the potatoes and stir well. Continue sautéing for another minute to toast the rice, which enhances its flavor and texture.
  4. Add Broth and Rosemary: Pour in the vegetable broth, add the finely chopped rosemary, and bring the mixture to a boil. This will start cooking the rice and potatoes together.
  5. Simmer Gently: Reduce the heat to a gentle simmer and cook uncovered for 15-18 minutes. Stir occasionally every 3-4 minutes to release the starch from the rice without making it sticky, checking that rice is al dente and potatoes are fork tender.
  6. Finish with Vegan Parmesan: Once cooked, turn off the heat and stir in the grated vegan Parmesan. Season with salt and freshly ground black pepper to taste. The cheese adds a creamy and savory finish to the dish.
  7. Rest and Serve: Let the dish rest for 5 minutes to thicken and develop flavor. Serve with an extra drizzle of olive oil, more grated vegan Parmesan, and a crack of black pepper for garnish.

Notes

  • Use Carnaroli or Arborio rice for the best creamy risotto texture.
  • Stir gently to avoid breaking the rice grains and to prevent sticking.
  • You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce quantity to 1 teaspoon.
  • For a non-vegan option, replace vegan Parmesan with regular Parmesan cheese.
  • Adjust vegetable broth quantity slightly depending on desired consistency; add more broth if you prefer a looser risotto.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Find it online: https://allyumcooks.com/italian-potatoes-and-rice-recipe/