Summary

Ingredients

• 30 g butter
• 2 shallot (s), finely diced
• 500 g potato (s), cut into small cubes
• 300 ml vegetable stock, hot
• 1 garlic clove (s), pressed through
• 50 g parmesan, freshly rated
• Nutmeg, freshly grated
• Salt and pepper, freshly grated
• Parsley, finely chopped
• possibly wine, white

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Instructions

1. Let the butter get hot in a saucepan, add the shallot cubes and sauté lightly. Then add the potato cubes and sweat with them.
2. Deglaze with part of the vegetable stock and stir. Add the garlic. Season with salt, pepper and nutmeg. Be careful with the salt, since the vegetable broth and Parmesan cheese are already salty, there is a risk of over-salting! Gradually pour in the hot vegetable stock over a period of 20-25 minutes, stirring occasionally. The potato risotto should be creamy but not soupy, so be careful with the dosage of the liquid! If you want, you can add a small dash of white wine to the risotto.
3. At the end, season to taste and stir the grated Parmesan cheese and parsley into the risotto.