Beer Potato Risotto
This beer potato risotto is a delicious spin on classic risotto with diced potatoes and Pilsner lager playing the roles of rice and white wine. Creamy, cheesy and comforting.
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Servings: 4
Calories: 374kcal
Ingredients
- 2 tablespoon butter divided
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 6-8 large potatoes starchy like Russet or all-purpose like Yukon golds
- ½ cup Pilsner lager
- 3 cups chicken stock
- 1 cup grated semi-hard cheese such as white cheddar, Gouda + more for garnish
- 3-4 sprigs of fresh thyme
- salt & pepper
Instructions
- Peel and dice the potatoes into ½ inch cubes.
- In a Dutch oven or a heavy bottomed pot over medium high heat melt 1 tablespoon of the butter, add the olive oil and the diced onion. Stir and let cook until the onions soften.
- Once softened, reduce heat to medium, add the minced garlic and let cook for another minute.
- Deglaze with the Pilsner, stir and add the diced potatoes.
- Add a ladleful of chicken stock, stir and cook until the liquid gets absorbed. Continue adding stock one ladleful at a time and stirring until potatoes are cooked through. If you run out of stock add a bit of water instead.
- Once the potatoes are cooked, remove the pot from the heat, season with salt and pepper and slowly fold in the cheese and the remaining butter.
- Garnish with more cheese and thyme leaves and serve.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 149g | Protein: 32g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 750mg | Fiber: 14g | Sugar: 12g
