Chantarelle risotto with potato rice
Potato rice, chantarelle and parmesan
Chef and blogger
- 200g potato rice
- 200g chantarelle mushrooms
- 1 onion
- 100ml white wine
- 200ml cream
- 50g Parmesan or Pecorino cheese
- Salt, pepper, parsley
- Butter or oil
Cube the onions and sauté in the butter or oil, add in the finely chopped mushrooms, followed by the potato rice. 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 Potato Rice 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. You can cook it in a pan as part of a stir fry, or bake it to serve with curry. Potato Rice is really versatile.
Swapping out rice for Potato Rice is an everyday choice that really helps the environment. You see, rice needs five times more water to grow than potatoes do. That’s quite a difference.
Why do things the hard way, when it’s so easy to be good? Rooty Potato Rice – Join The Kind Side