Risotto-Like Potato Mushroom Skillet

Resourceful and versatile potato will surprise you again with this melting potato skillet. Cut in small dices, it is cooked with mushrooms, carrots, tomato and Parmesan in a recipe largely inspired by risotto. This simple and flavorful potato skillet is sure to become a warming tasty meal for your weeknight dinner.

by Veronica Brandy

Veronica Brandy

Veronica is the co-founder of Eatwell101. Veronica's culinary education started at 3 and came through hands-on experience—helping her mother and grand-mother running restaurants and catering services, cooking for friends and family. In 2011, Veronica and her husband joined forces to create Eatwell101, bonding over their shared love of food and cooking as a family.

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Updated Dec 29, 2025

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The secret to this potato skillet is to choose firm potatoes so they don’t lose their texture when cooked.

Photo credit: © Eatwell101.com

Ingredients list for the potato risotto

• 1 lb. (450g) potatoes, peeled and diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 small carrots, diced
• 1 tomatoe, diced
• A handfull button mushrooms, sliced
• 1/2 small leek, sliced
• 1/3 cup (70ml) white wine (optional)
• 1 cup (250ml) vegetable broth
• 1/3 cup (70ml) liquid cream
• 1/2 coffee spoon Italian spice blend (rosemary, thyme, oregano)
• Fresh cracked pepper, to taste
• Parmesan shavings

Directions

1. In a large skillet, heat butter and olive oil and sweat shallot and garlic for 2 minutes over medium heat and deglaze with white wine. Allow the sauce to reduce and add carrot and continue cooking for 3 minutes.

2. Stir in the potatoes and simmer for 5 minutes. Add diced tomato, sliced leek and season with Italian spices. Cook for 2 minutes.

3. Pour vegetable broth and simmer gently for 10 minutes, or until potato is cooked al-dente. Adjust seasoning. Meanwhile, fry mushrooms with a dollop of butter in a separate skillet.

4.Add cream and mushrooms to the potatoes, then season generously with salt and pepper and cook for 2 to 3 minutes more. Serve hot, garnished with Parmesan shavings, and a drizzle of olive oil, if desired.

Note: Choose firm potatoes (we used red potatoes) that will hold their shape well, and monitor cooking carefully. Stop the cooking as soon as potatoes are al-dente, otherwise you want mashed potato.

Photo credit: © Eatwell101.com

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