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Potato Risotto Provencale

1 Review

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Print Recipe
Total Time45 Mins
Prep Time15 Mins
Cook Time30 Mins
ServingsServes 4
Cuisine: ItalianAmerican
Prep Method: Pan Fried

Dish

Side DishMain Dish

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

  • 1 1/4 lb. Potatoes, flesh and skin, medium
  • 4 cups Swanson Organic Vegetarian Vegetable Broth (1/3 less sodium)
  • 1 Garlic clove
  • 1/2 cup Red Roasted Pepper Progresso
  • 1/2 cup Olive-Kalamata, 30 per cup
  • 1/2 cup Summer squash, zucchini
  • 2 tablespoon Thyme, fresh
  • 2 tablespoon. Parsley, chopped
  • 1 Onion, scallion or spring green
  • 1 tablespoon Olive oil
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Black ground pepper
  • 1/2 teaspoon Lemon peel or zest

Preparation

  1. Place potatoes, vegetable broth and garlic in an extra-large nonstick skillet.
  2. Bring to a boil.
  3. Reduce heat and simmer, uncovered, for 12 to 15 minutes or until the liquid evaporates and the potatoes are tender, stirring occasionally.
  4. Gently stir in the remaining ingredients, except for the zest; heat through.
  5. Garnish each serving with lemon zest.

*Russet, red, yellow or white potatoes can be used in this recipe.

1 Review

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Biscotinna

All the ingredients are exactly what I like & would enjoy cooking with & are healthy, too!

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Biscotinna

All the ingredients are exactly what I like & would enjoy cooking with & are healthy, too!

Nutrition Facts Per Serving

Calories

193

Fat

6g

Sodium

750mg

Vitamin C

32mg

Carbohydrates

5g

Fiber

3g

Protein

88g

Potassium

713mg

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