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Potato Risotto with Sweet Corn and Herbs

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Potato Type: RedsWhiteYellow
Prep Method: Boiled


Side DishMain Dish

Prep Time

25 Mins

Cook Time

5 Mins


Serves 8


  • 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)


  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.


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