Total Eclipse of Idaho® Potato Sun Risotto | Idaho Potato Commission

Name: Total Eclipse of Idaho® Potato Sun Risotto | Idaho Potato Commission
Ingredients: 2 pounds Idaho&reg; potatoes, peeled and cut into 1/4-inch dice; 6 ounces celery root, peeled and cut into 1/4-inch dice; 6 tablespoons melted butter; Salt; Pepper; 6 ounces French green beans (haricot vert), trimmed and cut into 1/4-inch pieces; 2 cups heavy cream; 2 tablespoons fresh thyme, chopped; 1/2 cup Parmesan cheese, grated or finely shredded; Sun Dried Tomato Oil for garnishing; <strong>Sun Dried Tomato Oil</strong>; 1 cup olive oil blend; 1/4 cup tomato paste; 1/2 cup sun dried tomatoes; 6 cloves garlic; 1 stem of basil

idahopotato.com

Heat oven to 350°F. To par-cook the potatoes, toss them in two-thirds of the melted butter and transfer to a sheet tray. Season with salt and pepper and cook until almost cooked through, but still a...

View full recipe on idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.

Share this recipe:

Cooking tools:

Peeler
Chef's knife
Cutting board
Colander
Stove
Saucepan
Skillet
Wooden spoon
Measuring cup
Grater
Whisk
Mixing bowl

Ingredients

2 pounds Idaho&reg; potatoes, peeled and cut into 1/4-inch dice
6 ounces celery root, peeled and cut into 1/4-inch dice
6 tablespoons melted butter
Salt
Pepper
6 ounces French green beans (haricot vert), trimmed and cut into 1/4-inch pieces
2 cups heavy cream
2 tablespoons fresh thyme, chopped
1/2 cup Parmesan cheese, grated or finely shredded
Sun Dried Tomato Oil for garnishing
<strong>Sun Dried Tomato Oil</strong>
1 cup olive oil blend
1/4 cup tomato paste
1/2 cup sun dried tomatoes
6 cloves garlic
1 stem of basil