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Available from Charles Attard's Fruit & Vegetable counter at Arkadia Foodstore Gozo.


The potato is a humble vegetable full of nutrients you need to get through the day. Potatoes grow underground and there are various kinds of potatoes to incorporate in countless different recipes. They can either be cooked with the skin on or skin off. Always store your potatoes in a cool, dark place.

Fun fact: Did you know potatoes are used to make vodka?

Recipe: Baked Potato Risotto

Time:  55 mins
Servings: 4


  • 2 tbsp olive oil
  • 45g yellow onions, diced
  • 600g yellow potatoes, diced
  • Salt and black pepper
  • 120ml dry white wine
  • 1 tbsp potato starch
  • 750ml chicken stock
  • 60ml heavy cream
  • 60ml sour cream + extra for garnish
  • A handful of chives, chopped + extra for garnish
  • 85g cheddar cheese, shredded + extra for garnish
  • 115g bacon, chopped and cooked


1. Place the diced potatoes in cold water.

2. Heat the olive oil in a pan over medium heat.

3. Add the onions to the pan and cook for 2-3 minutes, stirring constantly.

4. Add the potatoes and continue cooking for 1-2 minutes. Keep on stirring. Reduce heat to low if the onions and potatoes start to darken.

5. Season the potatoes with salt and pepper and stir.

6. Add the white wine and cook for 4-5 minutes while stirring, until the wine has almost evaporated.

7. Whisk the potato starch into the chicken stock.

8. Gradually add the stock to the potatoes, not all at once, and stir constantly. Wait until each pouring of chicken stock has evaporated before adding more and repeat until all the chicken stock has been used up. Cook until the potatoes are fully cooked without crumbling and the stock is creamy.

9. Add the heavy cream and continue cooking for 5-7 minutes. Remove from the heat and adjust the seasoning as desired.

10. Add the sour cream, chives, and cheddar cheese. Stir to combine until the cheese is melted.

11. Garnish the risotto with the bacon when serving. Top with more sour cream, cheese, and chives.

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