Name: Italian Potatoes and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons extra virgin olive oil (plus extra to serve); 1 pound potatoes (peeled and cut into 1-inch cubes); 1 1/2 cup risotto rice (Carnaroli or Arborio); 4 cups vegetable broth; 1 tablespoon fresh rosemary (finely chopped); 1/2 cup vegan Parmesan (grated); Salt and freshly ground black pepper to taste

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This creamy vegan Italian potatoes and rice (riso e patate) is the very definition of easy-peasy comfort food. It's super budget-friendly, too, and ready in just 30 minutes.

And if you love rustic Italian-inspired grain-and-potato dishes, try my pearl barley leek and potato soup next!

My vegan potatoes and rice recipe (or riso e patate as they call it in Italian) is one of those dishes that sounds way too simple to be this good.

It's basically rice and potatoes simmered in a rosemary-scented broth, finished with a generous handful of vegan parmesan for that creamy, risotto-style texture.

It's a classic Neapolitan cucina povera recipe (peasant food at its very best), which means it's super budget-friendly without sacrificing taste.

Why you'll love this potatoes and rice recipe

One-pot, 30 minutes, naturally vegan and gluten-free
Pantry-friendly; all you need is potatoes, rice, broth, rosemary, vegan parmesan and olive oil
Creamy and comforting without any cream or butter because the starch in rice and potatoes does all the work.

close up photo of Italian Potatoes and Rice

What you'll need

Extra virgin olive oil - Since this dish is quite light on fat, a generous, good-quality oil makes the difference. Save a tablespoon for the finishing drizzle.

Potatoes - waxy or all-purpose work best (such as Yukon Gold, red potatoes, or Charlotte). Russets or floury potatoes will break down too much and turn the dish gluey. Peel them and cut into even 1-inch cubes so they cook at the same time as the rice.

Risotto rice - This is what makes the dish creamy. Carnaroli is the chef's choice if you can find it. Arborio is more widely available and works beautifully. Don't substitute long-grain, basmati or jasmine because the dish needs the starch release.

Vegetable broth - homemade or a good-quality store-bought low-sodium broth. I like to warm it in a separate pot before adding so the dish cooks faster.

Fresh rosemary - this is the signature aromatic, and I like to chop it finely so the flavor gets evenly distributed.

Vegan Parmesan - use your favorite shop-bought one or try my homemade vegan Parmesan recipe.

Pro tip

When you add the rice after the potatoes, stir it constantly for 1-2 minutes until the grains turn slightly translucent at the edges.

How to make vegan potatoes and rice

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Heat the olive oil over medium heat in a heavy-bottomed pot or Dutch oven. Add the potatoes and sauté for 1-2 minutes.

Add the rice, stir well and continue to sauté for another minute to toast the rice. Next, pour in the vegetable broth, add the rosemary and bring to a boil.

Italian Potatoes and Rice making instructions

Reduce to a gentle simmer and cook for 5-18 minutes, stirring occasionally, until the rice is al dente.

Stir in the vegan grated Parmesan and adjust the seasoning to taste. Allow it to rest for 5 minutes before serving.

adding vegan parmesan to a Mediterranean dish

Substitutions and variations

There's a Neapolitan "red" version of this dish too and you can make it by adding 2 tablespoons of tomato paste with the rice during the toasting step, plus an optional extra cup of broth.
You can stir a couple of handfuls of baby spinach or chopped Tuscan kale in during the last 2 minutes of cooking.
If you want your potatoes and rice to be richer, finish with a tablespoon of vegan butter alongside the parmesan.

Helpful tips

It's always best to warm the broth before adding it to the rice. Adding cold broth slows cooking and messes with the rice's starch release. Pour the broth into a small saucepan and keep it just below a simmer next to the main pot.
Don't over-stir. You want to release the starch, which gives you creaminess, but not break the rice grains. Every 3-4 minutes is enough.
The rice should be al dente when you turn off the heat. It will continue to absorb broth and bind with the Parmesan during the 5-minute rest.

What to serve with potatoes and rice

Roasted broccoli or tenderstem broccoli with garlic and chili flakes is great for a bit of fiber.
Or you could serve it with a simple green salad with lemon vinaigrette.
A glass of dry Italian white goes great with this dish; Verdicchio, Vermentino or a light Pinot Grigio are all perfect.

Leftovers and storage

This dish will keep well in the fridge for up to 1-2 days. Keep in mind that the rice will continue to absorb liquid the longer it sits.
Reheat gently on the stovetop. You'll have to add a splash of broth or water to loosen it up. If you want to use the microwave, do so for individual portions and stir thoroughly.
I don't recommend freezing this dish because the rice texture suffers significantly when thawed.

More Italian-inspired recipes

If you've tried this potatoes and rice recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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