Potato Risotto - cooking recipe

Ingredients

1/4 c. butter
1 clove garlic, minced
1 3/4 c. chicken broth
1/4 c. whipping cream
1/4 c. grated Parmesan cheese
1 small onion, finely chopped
1/2 tsp. thyme
3 c. peeled, finely shredded thin skinned potatoes
salt to taste

Preparation

Melt butter in a 2 or 3-quart pan over medium heat.
Add onion, garlic and thyme.
Cook, stirring often, until onion is soft.
Add broth; bring to boil over high heat.
Then boil uncovered until mixture is reduced to 1 1/2 cups.
Add potatoes and cook over medium heat uncovered, stirring often, until potatoes are tender to bite, about 25 minutes.
Remove from heat and mix in cream and cheese.
Season to taste with salt.
Pour into 10-inch rimmed baking pan.
Bake uncovered at 325\u00b0 for 2 to 2 1/2 hours until light golden.
Stir occasionally.
Makes 4 to 6 servings.