New Potato Risotto

Vendor: Chef Mark
Type of Meal: Side-Dish

2 cups ¼ inch dice new potatoes
2 cups homemade or good quality chicken stock
2 T. olive oil
¼ cup chopped spring onions
¼ cup garlic scapes or 2 teaspoons minced garlic
½ cup spring peas
2 T. chopped parsley,
Salt and Pepper
¼ parmesan cheese
1. Heat stock in small sauce pan to simmering

2. Heat sauté pan to medium heat, add olive oil, spring onion and garlic scapes or garlic, sauté 1 minute then add potatoes.

3. Toss everything well then add half the stock to the pan. Stir occasionally and add more stock if necessary just to cover.

4. When potatoes are almost done,( maybe five minutes) add peas for 2 minutes more, then toss in parsley and parmesan. Taste for salt and pepper and serve.

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