Potato Risotto

35 minutes
  • 6 large blue potatoes, skin on diced into 1cm cubes
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 2 brown onion, diced
  • 2 cloves crushed garlic
  • 200 ml chicken or vegetable stock
  • 4 tbsp tomato pesto
  • 1/2 cup grated Parmesan cheese
  • 1 bunches, washed spinach leaves
  • 1 cup Italian parsley, chopped
  • Sea salt, white pepper and a pinch of nutmeg
  1. Slowly pre heat a large pan with a lid to a low heat. Add oil, butter, onions and garlic, cook and stir for 5 minutes or until fragrant.
  2. Stir in diced potato and coat well then stir in stock and allow to simmer with a lid on for 10 minutes.
  3. Remove lid and continue stir delicately for another 10 minutes or until the potatoes are just tender.
  4. Add pesto, cheese, spinach and parsley.
  5. Season to taste then serve.
Use leftovers as filling for wraps for lunch the next day.

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