Adding a few waxy potatoes to your risotto will help create a soft and buttery texture. This simple recipe is a comforting and resourceful dish that contains mostly staple items of an Italian pantry.






Skill level

Average: 4.3 (2 votes)


  • 1 tbsp extra-virgin olive oil
  • 4 waxy potatoes, roughly sliced
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 3-4 cloves garlic, chopped
  • splash of white wine
  • 5 cups (1.25 L) chicken or vegetable stock
  • 2 cups arborio rice
  • 1 sprig fresh thyme
  • handful parsley, chopped
  • 2-3 tbsp butter
  • ½ cup parmesan, or to taste
  • 1 lemon, zest only (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place a large pot over medium heat, add olive oil, potatoes, onion, carrot and garlic and cook for 5 minutes or until translucent.
  2. Add a splash of white wine and the stock, then cover and simmer about 5-7 minutes, cooking the potatoes until they begin to break down.
  3. Once the potatoes are soft, add the arborio rice and stir. Season with a generous pinch of salt and the thyme leaves (remove from stalk).
  4. Gradually add another cup of stock, bring to the boil and simmer while stirring.
  5. Keep adding stock gradually while stirring until it’s all absorbed and the rice is al dente.
  6. Remove from the heat, add butter and grated parmesan to taste and stir through. Check for seasoning.
  7. Finish with roughly chopped parsley and add some zest of lemon (optional) to serve.


Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.