Potato Risotto - cooking recipe

Ingredients

4 potatoes, peeled and diced
1 Tbsp. chopped shallots
1 Tbsp. olive oil
3 c. heavy cream
2 Tbsp. Parmesan cheese, grated
1/2 Tbsp. lemon pepper
1/4 tsp. salt

Preparation

Blanch potatoes by boiling for 7 minutes; drain and set aside.
Saute shallots in olive oil over medium heat, 3 minutes or until soft.
Add cream and boil until mixture thickens and is reduced by 1/4.
Stir in cheese, potatoes, pepper and salt.