Potato Risotto Provencale created by Roxanne C. of Albany, CA, is full of flavor and a twist on a classic risotto dish. BONUS: this dish is unlike your classic risotto with a cook time of only 12-15 minutes!
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
Prep Time: 15min | Cook Time: 30min
Place potatoes, vegetable broth and garlic in an extra-large nonstick skillet.
Bring to a boil.
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until the liquid evaporates and the potatoes are tender, stirring occasionally.
Gently stir in the remaining ingredients, except for the zest; heat through.
Garnish each serving with lemon zest.
*Russet, red, yellow or white potatoes can be used in this recipe.
Biscotinna 3 years ago
All the ingredients are exactly what I like & would enjoy cooking with & are healthy, too!😊
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