Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Potato Risotto
Makes 2 servings
2 Idaho potatoes, peeled and finely diced
1/2 tablespoon chopped shallot
1/2 tablespoon olive oil
1 1/4 cups evaporated skim milk
1 tablespoon Parmesan cheese
1/4 tablespoon fresh chopped lemon thyme
salt and pepper, to taste
Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside. Sauté shallots in olive oil over medium heat three minutes or until soft. Add milk and boil rapidly until mixture thickens and is reduced by 1/4. Stir in cheese, potatoes, thyme, salt and pepper to taste
Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 48
Percent Total Calories From: Fat 12%, Protein 18%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 8mg, Sodium 840mg, Total Carbohydrate 70g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 979 units, Vitamin C 28 units, Calcium 0 units, Iron 4 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
