Creamy Potato Risotto

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Creamy Potato Risotto

Creamy Potato Risotto
1 tbsp. butter
1 large clove garlic minced
1/4 cup onion chopped
1/2 (30- oz.) package frozen shredded hash brown potatoes
2-1/2 cups hot Kitchen Basics Chicken Stock divided
3/4 tsp. basil
1/4 cup shredded Parmesan cheese
2 tbsp. fat-free half-and-half
freshly ground pepper
Prep time: 5 minutes
Cook time: 30 minutes

Melt butter in a large skillet. Add garlic and onion; sauté over medium heat until softened, about 5 minutes. Add potatoes, half of the stock and basil. Cook over medium heat, stirring occasionally, until stock is absorbed. Add remaining stock 1/2 cup at a time, cooking until absorbed. Stir in cheese and half-and-half; cook for 5 minutes more or until potatoes are hot and cheese is melted. Season to taste with salt and pepper.

Makes 4 servings.
Nutritional Information:
240 calories, 9 g protein, 6 g total fat (3 g sat.), 41 g carbohydrate, 3 g fiber, 3 g sugar, 10 mg cholesterol, 540 mg sodium, 5 points


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