Potato Risotto Provencale

Name: Potato Risotto Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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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

Cook Time 30

Total Time 45

Course Main Dish, Side Dish

Cuisine American

Servings servings

Calories 193 kcal

Ingredients

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

Instructions

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.

Notes

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

Nutrition

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