× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Risotto with Sweet Corn and Herbs

Share this

Print Recipe
Potato Type: RedsWhiteYellow
Prep Method: Boiled

Dish

Side DishMain Dish

Prep Time

25 Mins

Cook Time

5 Mins

Serving

Serves 8

Ingredients

  • 3 cups yellow, red, or white potatoes, finely diced
  • 2 cups frozen yellow sweet corn, pureed in a blender with 1/2 cup vegetable stock
  • 1 cup fresh corn kernels, cut off the cob
  • 1 quart vegetable stock
  • 1/4 cup Parmesan cheese (alternative non-dairy cream cheese can substitute)
  • 1 lemon, zested
  • 2 Tablespoons shallots, finely chopped
  • 1 Tablespoon chives, finely chopped
  • 1/2 Tablespoon tarragon
  • 1/2 Tablespoon garlic, finely chopped
  • 1/2 Tablespoon olive oil
  • As needed, Kosher salt
  • As needed, freshly cracked black pepper
  • As needed, microgreens for garnish (suggested: Micro Basil)

Preparation

  1. In a sauté pan over medium high heat, sauté the shallots and garlic until they are slightly translucent (about 1-2 minutes).
  2. Add the potatoes and cook for about 3 minutes, stirring constantly.
  3. Begin to add the stock a little at a time, stirring with each addition until the stock cooks into the potatoes and evaporates before adding another addition of stock (You may not need all of the stock). Continue this step until the potatoes are fully cooked but not falling apart.
  4. Stir in the sweet corn puree and the corn kernels. Stir until the dish resembles a creamy risotto. Remove from the heat and add in the tarragon, chives, lemon zest, and Parmesan cheese. Adjust the seasoning with salt and pepper if desired.  Stir to combine.
  5. Portion about a cup of the risotto into elegant bowls and garnish the top of the risotto with extra grated Parmesan cheese and basil. Serve immediately.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up