Chantarelle risotto with wok potatoes
Wok potatoes, chantarelle and parmesan
Alexander Trivedi
Chef and blogger
20 min.
2Ingredients
- 200g Rooty Wok potatoes
- 200g chantarelle mushrooms
- 1 onion
- 100ml white wine
- 200ml cream
- 50g Parmesan or Pecorino cheese
- Salt, pepper, parsley
- Butter or oil
Recipe
Cube the onions and sauté in the butter or oil, add in the finely chopped mushrooms, followed by the wok potatoes. Once the liquid has evaporated, add in the white wine and cream. Let reduce until the cream thickens. Grate in the Parmesan or Pecorino. Season with salt and pepper. Fold in the parsley just before serving.
Rooty
Wok potatoes
Rooty Wok potatoes is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Wok potatoes can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Wok potatoes.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Wok potatoes – Juurevaa alkuvoimaa
See also
Salmon and potato pie
Fried wok potatoes
Wok potatoes Bangkok
