Potato Risotto Provencale

Potato Risotto Provencale

Potato Risotto Provencale

Potatoes USA
Enjoy this simple dish using russet, red, yellow, or white potatoes with a variety of other vegetables and flavors!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 4 servings
Calories 193 kcal


  • 1 ¼ Pound Alsum potatoes* flesh and skin, medium
  • 4 Cups Swanson Organic Vegetarian Vegetable Broth 1/3 less sodium
  • 1 Garlic clove
  • ½ Cup Red roasted pepper Progresso
  • ½ Cup Kalamata olives 30 per cup
  • ½ Cup Summer squash zucchini
  • 2 Tablespoons Parsley chopped
  • 1 Onion scallion or spring green
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Lemon juice
  • ½ Teaspoon Black ground pepper
  • ½ Teaspoon Lemon peel or zest


  • 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.


Calories: 193kcalProtein: 88gFat: 6gSodium: 750mgPotassium: 713mgFiber: 3gSugar: 5gVitamin C: 32mg